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Welcome to my food blog! Follow along to see more of my kitchen adventures.  

Coconut Oil Zucchini Bread

Coconut Oil Zucchini Bread

Zucchini Bread 1

This summer, Marshall and I dabbled into gardening and working on growing our own vegetables. With zucchini being one of my favorite vegetables, I was determined to have one plant grow this year. Last year, my little zucchini plant did not make it (got choked out by the pesky cucumber plant); this year I made sure there was no cucumber plant in sight, and luckily it took off!

In the beginning of the season, I was able to harvest a about 1-2 zucchini a week. Perfect for adding some extra vegetable for dinner. But sometimes the zucchinis can get “hidden” in the plant. I mean, you really have to search under the plant leaves to find the little guys! 

And that’s really how this recipe came into being. There was one zucchini that became GIANT! And while a gigantic zucchini isn’t as tasty as a dinner side dish (it’s a little too starchy), it definitely doesn’t need to be wasted. 

Zucchini Bread 2

So I grated it up super fast, and mixed it into batter to make one of my favorite breakfast breads. Added a few chocolate chips for good measure. :) But I wanted to make sure this zucchini bread stayed extra moist throughout the week. So I switched out the standard vegetable/canola oil for coconut oil. Since coconut oil is a solid at room temperature, I’ve found that is helps to keep baked goods extra moist. 

And *full disclosure* on my zucchini plant, that giant zucchini was the last veggie I got from my plant for the year. My plant developed root rot from over-watering it {cue sad face}. You live and learn I guess! Next year I’ll get the hang of it for sure!

Zucchini Bread 3

Coconut Oil Zucchini Bread

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 3 eggs, beaten
  • 1 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 3 cups grated zucchini (about 3 medium zucchinis)
  • 1 cup semi sweet chocolate chips (optional)
  • Preheat oven to 325 degrees F


  1. In a medium bowl, combine the flour, salt, baking soda, baking powder, and cinnamon together with a whisk. Set aside.
  2. In a larger bowl, cream together the sugar, brown sugar, and eggs with a whisk until light and fluffy. Next, slowly drizzle in the coconut oil while whisking the sugar mixture vigorously.
  3. Once the sugars, eggs, and oil are fully combined, fold in the zucchini and vanilla extract with a spatula until fully combined. Finally, fold in the chocolate chips, if desired.
  4. Grease two loaf pans with coconut oil and dust the pans with flour. Divide the batter evenly between the two prepared loaf pans.
  5. Bake the loaves for 50-60 minutes, or until toothpick comes out clean. Rotate the loaf pans 180 degrees halfway through the cooking process.
  6. Let loaves cool in the pan for about 15-20 minutes, and then carefully remove. Let the loaves fully cool on a wire rack. Once completely cool, place in an airtight plastic bag for up to a week, or freeze for up to 2 months.
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