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To make the zucchini bread batter, using a hand grater, grate zucchini (no need to peel it) and set aside (don't drain it). Combine oil with coconut sugar in a large bowl and beat for about 1 to 2 minutes, using an electric hand mixer. Combine flour, baking powder, ground cinnamon, salt, and sift in a separate bowl.

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Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour your pans. In a large bowl, beat eggs until light and frothy. Mix in oil, applesauce and sugars. Stir in zucchini and vanilla. In separate bowl combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans or muffin cups.

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Instructions. Preheat oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line with parchment paper for easier removal if desired, and set aside. In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, and salt until well combined. Set aside.

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In a large bowl, combine the flour, baking powder, salt, cinnamon and baking soda. In a small bowl, whisk the eggs, zucchini, sugar, oil, molasses and vanilla. Stir into dry ingredients just until moistened. Fold in nuts. Transfer to two greased and floured 5x3-3/4x2-in. loaf pans.

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Preheat oven to 350 degrees Fahrenheit. Lightly grease three mini loaf pans (mine were 5.5 x 3 inches) and set aside. In a large bowl, add finely grated zucchini (do not drain/squeeze any liquid out!), applesauce, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until evenly combined.

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Preheat oven to 350°F. Lightly grease five 5 ¾ x 3-inch mini loaf pans (or if you don't have five, you can bake in batches) In a large bowl, using an electric mixer, beat sugar and vegetable oil to blend. Add in eggs, one at a time, then vanilla mixing after each addition. Add in the zucchini and stir to combine.

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Heat oven to 350° F (177° C). Lightly grease a 5-inch baking dish (or use a dish of similar size) with cooking spray or butter. In a medium-sized bowl, add the grated zucchini, sugar, brown sugar, applesauce, oil, egg, and vanilla. Stir until well combined. Add the flour, baking powder, baking soda, cinnamon, and salt.

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Preheat oven to 350°F. Lightly grease a mini loaf pan with cooking spray. Whisk together flour, cocoa, cinnamon, baking soda, baking powder, and salt in a medium bowl; set aside. Whisk together zucchini, sugar, oil, eggs, and vanilla in a large bowl until well combined. Add flour mixture, and stir until just combined.

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Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients.

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Preheat oven to 350°F. Line 8 mini loaf pans with parchment paper. In a large bowl, mix together sugar, grated zucchini, vegetable oil, eggs, and vanilla. After mixing, stir in flour, cocoa, baking powder, and salt. Pour batter evenly into mini loaf pans. Bake for 20 minutes, then allow to cool slightly before topping with ganache.

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3 cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Salt, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 2 teaspoon Ground Cinnamon, ¼ teaspoon Ground Nutmeg. With a spoon, stir in the grated zucchini and 8 ounces of chocolate chips. 2 cups Grated Zucchini (do not drain excess liquid), 12 oz Semi-Sweet Chocolate Chips.

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Instructions. Preheat oven to 350°F and grease 4 mini loaf pans (or a 10×5 loaf pan or two 9×5 loaf pans) In a small bowl, whisk together the dry ingredients. Beat the eggs in a large bowl, just enough to mix. Stir in sugar, oil and vanilla. Stir add the dry ingredients to the wet ingredients and stir until combined.

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Preheat oven 350°. Melt coconut oil and set aside. Wait for oil to come to room temperature before using it. Combine flour, baking soda, salt, and garlic powder in a bowl. Then, add eggs, milk, oil, and chives and stir until combined. Last, stir in the cheese and grated zucchini.

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Grate zucchini and place in a dish towel, squeeze as much liquid out as you can. Set zucchini aside. Set mini loaf pans on a sheet tray and coat the insides with coconut oil. In a medium bowl mix flours, cinnamon, baking soda and salt. Just enough to get out all the lumps. Add in grated and squeezed zucchini, honey, and melted butter.

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Step 7: Add the dry ingredients to the wet ones. Step 8: Mix until combined. Step 9: Add the shredded zucchini to the bowl. Step 10: Stir together until well mixed. Step 11: Divide the batter between 5 mini loaf pans. Step 12: Bake for 35-40 minutes or until a toothpick can be inserted and come out clean.

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After that, grate the zucchini using a box grater. Add to the bread batter, along with the nuts, until well combined. Let batter sit 5-10 minutes. Proceed to pour the batter into the prepared pans. Place bread into the oven and bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.