Servings: 12 slices 1x

3 large eggs
¾ cup sugar (140 g)*
½ cup coconut oil, melted**
1 teaspoon vanilla extract
1 tablespoon molasses
2 cups gluten-free flour blend*** (220 – 230 g)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon fine salt
2 cups grated zucchini (about 2 small zucchini, or 240 g when grated; leave the skin on, and do not squeeze water from the grated zucchini)
½ cup chopped walnuts (plus more for the top)****

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Preheat oven to 350 degrees.
Spray a 9×5 loaf pan with non-stick cooking spray.
In a medium bowl, whisk together the eggs and sugar. Add the melted coconut oil, vanilla, and molasses. Whisk for 2 minutes until creamy.
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Fold the wet ingredients into the dry ingredient mixture until well incorporated.
Add the grated zucchini (do not squeeze water from the zucchini) and 1/2 cup chopped walnuts. Fold into the batter.
Pour the zucchini bread batter into the prepared loaf pan. Top with additional walnuts, and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let loaf cool in loaf pan for 10 minutes, then remove to a wire rack to cool completely at room temperature before cutting into 12 slices.

*Can use coconut sugar or cane sugar.

**Can swap for avocado oil or, for an oil-free version, use the same amount of unsweetened applesauce.

***I like to use Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. If gluten-free flour is not needed, there is the option to use unbleached all-purpose flour (250-260g).

****Can sub pecans, raw pumpkin seeds, or raisins. Or omit the nuts for a nut-free loaf.