Coconut Flour Zucchini Bread

I seriously love bread!  It is incredible to think about all of the delicious bread options available! Sweet, savory, or somewhere in between...the options are seriously endless.

One of my favorites is Zucchini Bread. My Aunt Betty would give us a loaf of foil -wrapped, frozen zucchini bread every year at Christmas.  We could hardly wait for it to thaw enough to slice it...and it certainly wouldn't last for more than a day or two.

Last summer, we had so much zucchini that I could hardly store it or use it!  We were eating it every day and sharing it with lots of friends.  We still had a lot left, so I started grating and freezing it.  I ended up having over 50 cups in the freezer for this winter.  I decided I needed a healthy zucchini bread recipe.  I found some, but decided that I would just use a regular one and tweak it to fit the ingredients I have and use regularly. I found this simple recipe and made some of my own variations.  Hope you enjoy the results. I will get pictures up as soon as I make it again (I know some of you are ready for the recipe though!!!)!

Ingredients:
Dry:
1 Cup coconut flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon

Wet:
4 Eggs
3 Tablespoons mayonnaise
1 Cup Oil
1/2 Cup honey
3/4 Cup maple syrup
2 Tablespoons molasses
1 Tablespoon Vanilla

2 Cups Zucchini (grated and drained)
1/2 Cup chopped nuts (optional)

Directions:
Mix all dry ingredients in a bowl and set aside.  Beat all wet ingredients until fully incorporated and until the mixture looks uniform.  Gradually scoop the dry ingredients into the wet ingredients, mixing a bit after every scoop.  When the wet and dry ingredients are incorporated, fold in the zucchini.  Depending on the moisture of your zucchini, you may have to add a tablespoon or 2 of extra coconut flour.  It should look like typical muffin mix or a very, very thick pancake batter.  Scoop into two loaf pans or 4 mini loaf pans and bake at 350 for 50 minutes.  Since baking with coconut flour can be a bit tricky, check it at about 40 minutes, but your toothpick should be fairly clean when checked.  It took me 53 minutes.