|Coconut Chocolate Chip Zucchini Bread
|photo by recipe author
Preparation Time: 1 hour
Preheat oven to 350° F.
In a large bowl combine the first 6 ingredients. Mix and set aside.
In a small bowl, beat the two eggs with a fork.
Melt the coconut oil and cool slightly in a smaller container.
In the meantime, add the apple butter, honey, and yogurt to egg mixture and mix to combine. Mix in the melted coconut oil until all is well combined and set aside.
Shred zucchini to get about 1 1/2 cups, can be a little more (about 1 1/2 small zucchinis).
Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5 loaf pan and smooth top evenly.
Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temps can vary – it might take a bit longer or shorter, watch carefully.
Cool in pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.
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