Coconut Oil Zucchini Bread

I remember when I started my job here in Myrtle Beach and everyone said, “Just wait until summer!” They weren’t kidding. There are wall-to-wall people in the ER just about everyday of the week. Not even a global pandemic can keep people from the airbrushed t-shirts and put-put golf. It’s truly astounding. But I’m learning that it’s only for a season. You just have to embrace it and know it’s not forever.

But classically, summer has always been one of my favorite seasons. It’s produce is phenomenal! I remember summers with my grandparents down in Beaufort eating friend chicken, green beans, and corn on the cob for dinner and peaches and ice cream for dessert. Summer is all about the fresh produce! And zucchini is quickly becoming one of my favorites. First of all, it’s extremely versatile and can be added to just about any recipe or meal. It’s tasty in waffles, quiches, pastas, cookies…I mean EVERYTHING!

But it you ever have too much zucchini on-hand, make zucchini bread! Make it for yourself, your neighbor, your sister, your co-worker. Just be sure to share it, because this recipe is too good not to share! The cinnamon gives it a great depth of flavor complementing the heartiness of the zucchini. The crisp crust balances well with the fluffy inside. Stick a slice in the microwave for 20 seconds, top it with butter. and get ready for some homemade bliss.

Coconut Oil Zucchini Bread

1/3 cup coconut oil, melted at room temperature
1/2 cup agave
1 egg, at room temperature
1/2 cup plain Greek yogurt
1 teaspoon pure vanilla extract
1 & 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini (about 1 medium-large)*
3/4 cup chopped pecans

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with canola or olive oil spray.
2. Whisk coconut oil, agave, egg, yogurt, and vanilla together until combined.
3. In another bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry and mix with until combined. Be careful not to overmix.
4. Fold in the zucchini and pecans.
5. Spread batter into your prepared loaf pan. Bake for 40-50 minutes.
6. Allow to cool completely before slicing. Cover and store at room temperature for up to 4-5 days.

What are some of your favorite summer produce to cook and bake with?

3 thoughts on “Coconut Oil Zucchini Bread

  1. Pingback: June 2020 Recap

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