Zucchini Bread

Every summer when I grow zucchini in the garden, I end up with more zucchini than I can possibly eat. Thankfully, the family will eat homemade zucchini bread. I have tried a variety of recipes, and here is the truth: recipe authors are lying when they say apple sauce is a substitute for oil. This is just not true. The result of omitting oil is a mushy bread not worth eating. Don't waste your time or the ingredients on making zucchini bread without oil. Try this recipe and you will have a renewed love for zucchini bread!

Zucchini Bread

2 medium to large zucchini (about 4 cups, but don't bother measuring...it honestly doesn't matter)

3 eggs at room temperature

1 cup melted coconut oil

1 tablespoon vanilla extract

1 cup white sugar

1 cup brown sugar, loosely scooped and not packed

½ teaspoon fine sea salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

3 cups unbleached flour

1 cup toasted pecans, chopped

Begin by shredding the zucchini using a cheese grater on a plate. Let the shredded zucchini rest for a few minutes while you do the next step; the zucchini will naturally release some of its liquid which you can drain off. DO NOT excessively press the zucchini to squeeze out all of its liquid; simply drain off the excess that accumulates after resting. Meanwhile, while the zucchini is resting, use either a whisk or hand beater to beat the eggs in a large bowl. Add melted coconut oil, vanilla, white and brown sugar to the eggs; whisk or beat. Add salt, baking soda, baking powder, and cinnamon to the egg mixture; whisk or beat to thoroughly combine. Add flour and combine well. Drain off any excess liquid from the shredded zucchini, then add zucchini and toasted pecans to the flour mixture, and stir with a large spoon or rubber spatula until zucchini is fully incorporated.

Preheat oven to 325 degrees. Grease the bottoms and sides of two 8 x 4 inch pans. Pour batter into prepared pans. Cook for 50 - 60 minutes, until a toothpick inserted in center comes out crumbly and not wet. Cool in pan on rack for 15 minutes. Remove bread from pan and cool completely on rack. Refrigerate only if you can't eat it all up within about three days. Otherwise, store in a sealed container at room temperature.