May 16, 2017
Breads, Vegetables, Budget-Friendly,
Easy/Beginner Cooking, Brunch, Fall/Autumn, Mother's Day, Potluck, Oven Bake, Kosher, Non-Dairy, Vegetarian, Zucchini, Quick Breads, Flour, Sugar more
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"Recipe source: Cooking Light (June 2017)
a way to use up some coconut milk"
Preheat oven to 350 degrees F.
In a bowl combine the zucchini, sugar, coconut milk, coconut oil and eggs.
In a separate bowl combine the dry ingredients (flour - cinnamon).
Stir wet (zucchini mixture) into the dry ingredients.
Spoon mixture into a greased loaf pan (8 x 4 inch).
Bake for 50-55 minutes.
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