Zucchini Bread Made with Coconut Oil

Be sure to enjoy with coffee! 

My mom recently gave me a zucchini the size of a canoe.  Well, the size of a Barbie canoe.  I decided to make some zucchini bread, then realized I didn't have any vegetable oil.  I don't believe in running to the store, when I could possibly have something that would "make it work."  I thought of my little jar of coconut oil and got to work.  I adapted a recipe from some old recipe book I have laying around here. 

I love taking free ingredients and seeing what I can do with them!
 

ingredients:

3 1/4 cup of all purpose flour (I used bread flour because it's what I had)
1 1/2 tsp salt
1 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp baking soda
3 cups sugar
1 cup of melted coconut oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 tsp lemon juice (I was out so I used grapefruit)
Optional: 1 cup Chopped nuts & 1/2 cup Brown Sugar

directions:

1. shred zucchini (I put mine in my ninja)
2. preheat oven to 350 degrees and grease 2 standard loaf pans
3. in a large bowl combine flour, salt, nutmeg, cinnamon, baking soda, and sugar
4. in a medium bowl, add eggs, oil, water, zucchini & lemon juice.  Stir together
5. Mix wet bowl into dry bowl.  Add nuts & fold in. 
6. Bake for one hour or until toothpick comes out clean. 

I put my zucchini bread in the ninja instead of shredding it by hand. 

Find the biggest bowl you have, then find a bigger one. 

Because this makes A LOT of batter!




Instead of folding my nuts into the batter, I put them in the bottom of the pan to create a crust.  I added a few dollops of coconut oil and then dumped my batter in.
 

I've been making breakfast for my husband and his coworker he ride-shares with, and I thought they'd enjoy some of this zucchini bread with the other people they work with. Hubs was telling me he was going to take both loaves in, I said he could only take one, because I had to taste it and photograph it...He forgot to take any at all. More for me :)