Healthy Tropical Coconut Zucchini Bread

Zucchini Festival Day 4!!! 

My favorite cook books are those that are produced by real home cooks… Ones put together by relief societies or other church groups!! These books ALWAYS have the best recipes! Cause everyone submits their tried and true “go to” recipes. A couple of years ago I found an Awesome recipe for zucchini bread in such a book, it has since become my “go to” zucchini bread recipe. I tweaked the recipe to make it more figure friendly and heart healthy!! It makes two loaves so I usually double the recipe and either freeze the extra loaves or take the extras to my neighbors. My neighbors loved my healthified version, In fact one neighbor could not believe it was healthy! That’s a win in my book 🙂

Healthy Tropical Coconut Zucchini Bread
Modified Recipe from B. Johnston
Preheat oven to 325

3 eggs beaten
Add:
1/2 Cup unsweetened Applesauce
1/2 Melted Coconut Oil
1 1/2 C Honey
2 Cups grated zucchini
1 tsp coconut extract
Add to egg mixture:
1 Cup crushed pineapple, 1 Cup Coconut, 1 tsp lemon zest, Juice of 1 lemon

Sift Dry Ingredients:
1 1/2 Cups Whole Wheat Flour
1 1/2 Cups Flour
1 tsp soda
1 tsp salt
1/4 tsp baking powder

gradually add sifted dry ingredients to wet ingredients, pour into two prepared loaf pans. Bake for 45-60 minutes at 325 degrees.

Nutritional Info for 1/12 slice a loaf