This recipe reminds me of the zucchini bread my mom made when I was younger. It is really yummy and not dry at all. Serves 8. 


3 cups organic AP flour (sub almond flour)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
3 organic eggs 
1 cup avocado oil
2¼ cup granulated sugar (sub coconut sugar)
3 tsp vanilla extract
2 cups zucchini, grated
1 cup walnuts, chopped 


Preheat oven to 325º. Grease and flour two 8x4 inch pans. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. 

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Recipe adapted from All Recipes