Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (225g) grated zucchini, loosely packed

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans with a light coating of oil or line them with parchment paper.
  2. Whisk together the flour, baking soda, baking powder, salt, and cinnamon in a medium bowl until no clumps remain.
  3. In a larger bowl, beat the melted butter and coconut sugar until smooth. Add the eggs one at a time, whisking vigorously, then stir in the vanilla extract.
  4. Gently fold the grated zucchini into the wet mixture using a spatula. Gradually stir in the dry ingredients, mixing only until no streaks of flour remain.
  5. Divide the batter evenly between the two pans. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to set the crumb.