DIRECTIONS

• Preheat the oven to 350F, place a rack on the middle level.
• Melt the coconut on low heat until it completely melts and becomes a liquid; set aside.
• Remove the eggs from the fridge and allow to get to room temperature.
  • This is only necessary if you use coconut oil per this recipe.  The reason is that the melted coconut oil will quickly solidify when it comes into contact with cold ingredients.
• Combine the dry ingredients of 8 oz. of organic all purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, cinnamon, and nutmeg, sift; set aside.
• Coat the sides and bottom of both loaf pans with 1 tbsp each of coconut oil; set aside.
• Wash the zucchini, trim off the ends and weigh out a 10 oz. segment, grate with either a hand grater or a food processor.
  • Mix the grated zucchini with the 2 oz. portion of organic all-purpose flour and whole wheat flour; set aside.

Cooking:

• Using a stand-up table top mixer with a paddle, add both the sugars, salt, and eggs to the mixing bowl, blend at medium speed until the sugar has mostly dissolved (about 5 minutes).
• Slowly add the melted coconut oil, mix until completely incorporated and smooth.
• Slowly add the sifted dried ingredients, mix until just incorporated (do not overmix).
• Slowly add the grated zucchini that had been mixed with the flour, mix until just incorporated, add the almond, mix until just incorporated.
• Portion equal amounts into the greased loaf pans.
• Place on the middle rack of the oven that has been preheated to 350F.
• Bake for 60 minutes but test for doneness at the 55-minute mark but inserting a sharp knife into the thickest part of the bread.  The bread is done when the knife comes out clean and not coated with any of the dough.
• Place on a rack to cool.