Sugar-Free, ALMOST Vegan Zucchini Bread

I love this time of year, when people are overwhelmed by the amount of produce teeming out of their gardens and share their veggies with friends.  We’ve been collecting from other generous friends and have been extremely grateful for the free food (especially since our garden didn’t pan out so well this year).  But with 5 MASSIVE zucchinis given to us, I was in a panic thinking “what the hell can I make with all this?!”.  I didn’t want to waste any of it, so zucchini bread was the first thing that came to mind- especially since I was shocked to hear Jim had never had it.  I was determined to make a vegan version, but I was skeptical about what to replace the butter with.  SO, the only non-vegan ingredient in this recipe is the butter and it got rave reviews from my mom, grandmother, and of course, Jim.

3 cups zucchini, shredded

2 1/2 cups whole wheat flour

3/4 cup vegan “egg”

1/2 cup butter, melted

1/2 cup raw coconut oil

1/2 cup raw honey

1/2 cup pure maple syrup

Juice of 1 lemon

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

• Preheat oven to 325 degrees
• In a bowl, combine eggs, butter, coconut oil, honey, maple syrup and lemon and mix well
• In a seperate bowl, mix together dry ingredients
• Stir in dry ingredients, 1 cup at a time
• Fold in shredded zucchini
• When mixed pour into a greased 9 inch baking loaf pan, and cook at 325 degrees for 1 hour