Zucchini Loaf

Makes 1 loaf (8-10 servings)

Ingredients:

• 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

Preparation:

1. Preheat oven to 325ºF.
2. Grate the zucchini into a large bowl (everything is fair game: zucchini shreds, juices, and end scraps).
3. Add sugar, eggs, and oil, and mix with a wooden spoon until smooth. This will be your wet mix.
4. In another bowl, whisk together your dry ingredients (your dry mix).
5. Pour the wet mix over the dry mix and combine well with the wooden spoon.
6. 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).
7. 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.

Real Food Tips:

1. Build up all your willpower when baking this loaf. It tastes even better if you can save it for the next day.
2. 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!