Coconut Zucchini Bread

This is a delicious way to sneak in a breakfast veggie and some oh so wonderful coconut. If you don’t like coconut replace it with more zuchini or carrots. I got the original recipe from a friend, she made some changes to it and then I made some more changes to it. I made it last night and Annabelle has been nibbling on it all day.

I’d slice it, stick it in a toaster oven for a few minutes and spread some organic pastued butter, coconut oil, organic cream cheese or raw cream on it. So good!

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Ingredients

1/2 cup coconut oil (melted) plus more for greasing the pan
1 snack cup size organic, unsweetened apple sauce (it's just a hair under half a cup)
3 eggs
2 tsp vanilla
2 cups grated zucchini
1 cup shredded, unsweetened coconut
1/2 cup brown sugar
1/2 cup honey
1 1/2 cup whole wheat flour
1 1/2 cups organic pastry flour (you can use regular white flour, the pastry flour just makes it a little less dense)
1 tsp baking soda
1 tsp salt
2 tsp cinnamon

Preparation

Pre-heat the oven to 325
Mix all the dry ingredeients
Mix all the wet ingredients
Mix the wet ingredients into the dry ingredients
Grease a bread loaf ban

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