Zucchini Bread


There was some zucchini in the refrigerator that needed to go to make room for the upcoming Thanksgiving feast. So I grated them up and baked two loaves this morning. For just one loaf, half the recipe.


  • 3 1/4 cups all-purpose flour
  • 1 tsp. ground nutmeg
  • 1 1/2 tsp. ground cinnamon
  • 1 cup coconut oil, melted and cooled
  • 1/3 cup water
  • 1 tsp. lemon juice
  • 1 1/2 tsp. salt
  • 2 tsp. baking soda
  • 3 cups sugar
  • 4 eggs, slightly beaten
  • 3 zucchini, grated
  • 1 cup pecans, chopped


Preheat the oven to 325 degrees. Grease two loaf pans with non-stick spray and set aside. Beat together the oil and sugar. Add the eggs, water, and lemon juice and blend together. Incorporate the dry ingredients and combine until thoroughly mixed. Add in the zucchini and stir in the chopped pecans.

Bake for 1 hour or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool in pans for 10 minutes before removing and transferring to wire rack to completely cool. Once cooled, wrap in plastic wrap and store in gallon size bags in the freezer.

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