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Ingredients

  • 2 cups zucchini finely grated
  • ½ tsp. salt
  • ½ cup butter melted*
  • 2 eggs
  • ¼ cup honey
  • 2 Tbsp. lemon juice freshly squeezed
  • 1 tsp. vanilla extract
  • 1 ¾ cup all-purpose flour gluten-free
  • ⅔ cup coconut sugar
  • 1 tsp. baking soda
  • 2 Tbsp. Lemon zest
  • 1 Tbsp. sugar optional

Instructions

  1. Preheat oven to 350 °F.

Grating & Straining Zucchini

  1. Using a food processor*, finely grate zucchini and measure out 2 cups. Sprinkle zucchini with salt and let sit for at least 10 minutes.
  2. Squeeze excess moisture out of the zucchini by dabbing with a paper towel or using a cheese cloth. (You will end up with about 1 cup of grated zucchini once water is squeezed out.)

Zucchini Bread

  1. Whisk together melted butter, eggs, honey, lemon juice, and vanilla in a large bowl.
  2. Mix together flour, coconut sugar, and baking soda in a separate, medium-sized bowl.
  3. Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
  4. Stir in grated zucchini and lemon zest until just combined.
  5. Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper.
  6. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional sugar, if desired.
  7. Bake in preheated oven for 45-55 minutes or until a toothpick when inserted in comes out clean.
  8. Let cool to room temperature before serving. Enjoy!

Recipe Notes

For dairy-free use coconut oil instead of butter.
If vegan, substitute honey for pure maple syrup, butter for coconut oil, and eggs with flax or chia seed eggs.


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