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Terrica’s Zucchini Bread

May 25, 2011

Thank you Terrica Smith for submitting this amazing Zucchini Bread recipe!

Zucchini Bread


2 eggs
2 cups raw cane sugar (or honey, agave, etc)
3 cups flour (for gluten-free, you could do 1 cup coconut flour, 1 cup almond meal, and 1 cup other gluten-free flour)
1 tsp salt
1 tsp cinnamon
1 cup applesauce, or coconut oil (melted and cooled)
3 cups raw shredded zucchini
2 tsp vanilla extract
1 tsp baking soda (omit if using self-rising flour)
1 tsp baking powder (omit if using self-rising flour)

Combine ingredients (wet, then dry) and bake at 325 until toothpick comes out clean.  (about 1 hr)  It should be really moist, almost sticky (thanks to all that zucchini).  Terrica says, “And I like it extra rich, so I always add extra cinnamon and vanilla.  It also freezes really well so I often bake extra.  Enjoy!”

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