Zucchini bread has been a staple in my house long before I had children.  Before kids, I would make it and freeze it in the summer months when zucchini was in abundance in our garden.  Now that we have four hungry kiddos there is never much left over.? I tend to make muffins rather than bread in my house.  I have found with raising kids to appreciate portion size without even making it known to them.  Quick and yummy!

Zucchini Muffins

  • 2 cups coconut sugar
  • 3 eggs room temperature
  • 3/4 cup of coconut oil
  • 1 tsp vanilla
  • 2 cups grated zucchini
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 1/2 cups whole wheat flour
Use organic local ingredients whenever possible

Preheat oven to 375°.  Beat eggs and sugar.  Add oil (melted), then vanilla.  Mix in dry ingredients.  Add grated zucchini.  Line cupcake pan with cupcake holders and fill 3/4 full.

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