Kitchen Sink Zucchini Bread

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September 20, 2015

Thank you to Carrie, the author of "Avocado To Zen" for this delicious Nuttzo recipe that is easy, healthy, and delicious! You can have this bread for breakfast...a quick snack...or even dessert. And maybe you should add a little Nuttzo on top, just because!


1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)

2 eggs, whisked

3/4 cup Nuttzo

1/3 cup raw honey or maple syrup

2 tablespoons coconut flour 1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt

Chocolate chips (optional)


Preheat your oven to 375 degrees.

Place your shredded zucchini in a strainer with a bit of salt while you prep everything else.

Ball the zucchini up in a kitchen towel and squeeze out as much liquid as you can then place it in a bowl with the rest of your ingredients.

Use a large spoon to mix well to combine.

Fold in chocolate chips, if using.

Pour your ingredients into 2 mini loaf pans (mine were 3.5 x 6).

Place in oven to bake for 25-35 minutes or until toothpick comes out clean and center is set.

*Adjust the bake time if using one large pan.

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