Sometimes in life you need a little inspiration, well okay, sometimes you need a lot and today is one of those days. I feel as if I’ve used every ounce of energy, patience, and overall brain capacity and then I sit down to write the content for this post. As you can imagine I’m currently trying to persist through writers block and in doing so I’m literally writing the first thoughts that come to mind (stay tuned, this could get interesting)…

Strawberry Zucchini Quick Bread

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1/3 cup Coconut Oil (melted)
  • 1/2 cup Honey
  • 2 Eggs
  • 1 cup Strawberries (mashed)
  • 1/2 cup Zucchini (small pieces sliced thin)
  • 1/4 cup Coconut Milk (or your choice)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Cinnamon
  • 1 3/4 cup White Whole Wheat Flour
  • 3 tablespoons Pumpkin Seeds
  1. Instructions
  2. Preheat the oven to 350 degrees. Grease 3 mini loaf baking tins or one 9×5-inch loaf pan. I used Coconut Oil to grease mine.
  3. Next in a large bowl, combine the Honey and Coconut Oil and mix with a whisk. Add in the Eggs and Vanilla and beat well until just combined. Pour the Strawberries and Zucchini into the bowl and continue to mix until combined.
  4. In a separate small bowl mix together the Baking Soda, Salt, Cinnamon, and Whole Wheat Flour.
  5. Add in half the Milk and half the dry ingredients and mix, then add in the last of the milk and dry ingredients and mix again. Divide the batter evenly between the pans and gentle shake to even. Top with the Pumpkin Seeds.
  6. Bake for 50 to 55 minutes, or until a tooth pick inserted into the center of the bread comes out clean. Let cool on a wire rack after removing from the oven.