Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 tsp (3g) Baking soda
  • 0.5 tsp (3g) Salt
  • 1 tsp (2g) Ground cinnamon
  • 0.25 tsp (1g) Ground nutmeg
  • 0.5 cup (120ml) Maple syrup
  • 1 large Egg
  • 1 tsp (5ml) Pure vanilla extract
  • 2 tbsp (30ml) Melted coconut oil
  • 2 cups (225g) Grated zucchini

Instructions:

  1. Prep the zucchini. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel and give it one firm squeeze to remove excess moisture while keeping it damp. Note: Don't squeeze it until it's bone dry, just remove the pooling water.
  2. Mix the wet base. In a large bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and creamy.
  3. Sift the dry ingredients. Sift the flour, baking soda, salt, and spices directly into the wet mixture. Note: Sifting prevents clumps of baking soda.
  4. Fold gently. Use a spatula to fold the ingredients together until just combined. Stop as soon as you see no more streaks of flour.
  5. Add the veg. Gently fold in the grated zucchini until evenly distributed.
  6. Prepare the pan. Pour the batter into a parchment lined 9x5 inch loaf pan. Smooth the top with your spatula.
  7. The bake. Bake at 350°F (175°C) for 55-65 minutes.
  8. The doneness check. Bake until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. The cooling phase. Let the loaf cool in the pan for 10 minutes before lifting it out to cool completely on a wire rack.