Ingredients
- 1 cup zucchini (finely grated)
- 1 cup Bluebird’s Einka flour
- 1 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 2 large eggs (room temperature)
- 1/2 cup organic cane sugar
- 2 tbsp plain yogurt
- 1/4 cup coconut oil (melted and cooled)
Methods
- Preheat oven to 375 degrees F.
- Grate zucchini and sprinkle with a dash of salt and place in a colander to let sweat, 10 minutes.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon and salt; set aside.
- In a large bowl, beat together eggs, sugar, yogurt, and coconut oil. With clean dish towel squeeze remaining liquid out of zucchini and blend together with wet ingredients. Add the flour mixture into the wet ingredients until combined. Do not over mix. Oil a 9″×5″ inch loaf pan, pour in batter. Bake for 50-55 minutes or until cake tester comes out clean. Transfer to a cooling a rack and cool before serving.