Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) coconut sugar
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) baking powder
  • ½ tsp (3g) sea salt
  • 1 tbsp (6g) ground cinnamon
  • ½ cup (120ml) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (240g) grated zucchini
  • ½ cup (60g) chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, coconut sugar, baking soda, baking powder, salt, and cinnamon until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the melted coconut oil, eggs, and vanilla extract. Stir with a spatula until just combined, stopping as soon as flour streaks disappear.
  4. Gently fold in the grated zucchini and chopped walnuts until the ingredients are evenly distributed.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 55–65 minutes, or until the top is a deep mahogany brown and a toothpick inserted into the center comes out clean.