Zucchini Loaf

Makes 1 loaf (8-10 servings)


  • 2¼ cups shredded green zucchini
  • 1½ cups brown sugar
  • 2 large eggs
  • ½ cup coconut oil
  • 1 cup whole wheat flour
  • ¼ cup unbleached white flour
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1¼ tsp baking soda
  • ¾ tsp sea salt
  • ½ tsp ground cloves


  • Preheat oven to 325ºF.
  • Grate the zucchini into a large bowl (everything is fair game: zucchini shreds, juices, and end scraps).
  • Add sugar, eggs, and oil, and mix with a wooden spoon until smooth. This will be your wet mix.
  • In another bowl, whisk together your dry ingredients (your dry mix).
  • Pour the wet mix over the dry mix and combine well with the wooden spoon.
  • Pour batter into a greased and floured bread pan. Bake for about 45-60 min (until a toothpick inserted into the middle comes out dry).
  • Allow it to cool completely inside the pan. Heads up: this loaf is ultra-delicate and will break if you try to remove it while it’s still warm.

Fueling Tips:

  • Build up all your willpower when baking this loaf. It tastes even better if you can save it for the next day.\
  • Your kids may assume that this decadent loaf is chocolate cake. While we’d never encourage lying, we think it’s okay not to correct them all the time!
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