dairy-free | vegetarian
+ eggs + sugar + coconut oil + vanilla + molasses + gluten-free flour blend + baking powder + baking soda + fine salt + grated zucchini + chopped walnuts
In a medium bowl, whisk together the eggs and sugar. Add the coconut oil, vanilla, and molasses. Whisk until creamy. Fold in the dry ingredients until well mixed.
Add the grated zucchini and chopped walnuts. Fold into the batter.
Pour batter into a loaf pan, top with additional walnuts then bake for 50-55 minutes.
Let cool for 10 minutes, then remove to a wire rack to cool completely before cutting into 12 slices.
Spread a small amount of butter on a slice (if desired), serve and enjoy!
A slice of freshly baked zucchini bread is a great breakfast addition or as an afternoon snack. Soft, moist, and warmly sweet with each bite.
A tablespoon of molasses is the secret ingredient in this soft zucchini loaf!