Zucchini Bread

I'm a little slow posting today, but I hope it's worth the wait.  It's the end of summer which means we all have ample amounts of zucchini, right?  Well, here's a classic zucchini bread recipe to help you use up some of it.

Zucchini Bread
(based off of this recipe)

1/2 cup coconut sugar
1/4 cup agave nectar, honey, or maple syrup
1/4 cup coconut oil, melted
2 eggs
1 cup finely shredded zucchini
1 1/2 cups gluten free flour blend
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Directions
Preheat oven to 350F and grease a medium sized loaf pan (8x4x2-inch).  Combine the coconut sugar, agave, coconut oil, eggs and zucchini in a mixing bowl.  In a separate bowl combine the dry ingredients, except for the walnuts.  Add the dry ingredients into the wet ingredients and mix well.  Fold in the walnuts and pour into the loaf pan.

Bake for 45-50 minutes or until a toothpick comes out clean.  Allow the bread to cool in the pan for 10 minutes, then remove and allow it to cool completely before slicing.

This post is featured on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, Gluten Free Fridays, and Allergy Friendly Lunchbox Love.