Sour Cream Zucchini Bread with Coconut Oil

This is a revamp on my previous recipes of sour cream banana bread and sour cream pumpkin bread. Seriously, what else can I mix into this fantastic recipe that won't be a win?

Yields 2 loaves

You will need:
non-stick cooking spray
1/4 c of sugar with 1/2 tsp ground cinnamon
1/2 c softened butter (or 1/2 c Tropical Traditions Extra Virgin Organic Coconut Oil)
1 1/2 c sugar
2 eggs
2 c shredded zucchini (drain for 30 minutes)
2 c  sour cream
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp baking soda
2 1/4 c flour
*Optional: Toppings such as more cinnamon-sugar, candied pecans or chocolate chips.

You will do:
1. Preheat your oven to 300 degrees.
2. Spray 2 bread pans with your non stick spray.
3. In a small bowl mix the 1/4 cup of sugar with the 1/2 tsp of ground cinnamon. Dust onto the greased pans.
4. In a stand mixer cream butter and remaining sugar together. Add eggs, zucchini, sour cream, vanilla, and cinnamon. Mix until well blended.
5. In a separate bowl, combine flour, baking soda and salt. Slowly incorporate into the zucchini mixture.
6. Divide batter between your pans.
7. Top with cinnamon-sugar, candied pecans or chocolate chips.
8. Bake for about an hour (but check at 45 minutes), or until an inserted toothpick comes out clean.

To freeze extra loaves for later:

• Allow the bread to cool off completely
• Wrap tightly in plastic wrap
• Bag in a large freezer bag
• Freeze
• Use within 3 months