|

Toasted Coconut and Zucchini Bread

Toasted Coconut and Zucchini Bread

My friend was recently out of town and I was lucky enough to get her CSA box for the week. It was filled with lots of tasty fruits and veggies, including two big zucchinis. I decided to make some toasted coconut and zucchini bread this weekend. The loaf turned out beautiful and delicious – my kids and husband have all enjoyed it.

Toasted Coconut and Zucchini Bread

How to Make Toasted Coconut and Zucchini Bread

Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.

Line a baking sheet with tinfoil. Spread the shredded coconut on a sheet pan and place it into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set it aside to cool completely.

Grate the zucchini then wrap it in a towel or strong paper towel and squeeze to remove excess liquid.

In a large bowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.

In a small bowl, combine the flours, baking powder, cinnamon, salt, nutmeg, and ginger.  Gradually add the flour mixture to the egg mixture and stir until just combined. Add the toasted coconut and zucchini and stir being careful not to over-mix. Pour the batter into the loaf pan.

Toasted Coconut and Zucchini Bread

Place into the oven and bake until golden brown and a skewer inserted into the center comes out clean, about 45-55 minutes. Let cool completely before slicing and serving. Enjoy.

Toasted Coconut and Zucchini Bread

 

 

Toasted Coconut and Zucchini Bread

 

Yield: 1 loaf

Total Time: 60-65 minutes

Ingredients:

1  1/2 cups of sweetened shredded coconut
1 cup of zucchini, grated
2 large eggs, room temperature
3/4 cup of milk, warmed
1 cup of brown sugar, packed
1 tsp vanilla
1/4 cup coconut oil, melted & cooled
1  3/4 cups of flour
3/4 cup of whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger

Directions:

Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.

Line a baking sheet with tinfoil. Spread the shredded coconut on a sheet pan and place it into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set it aside to cool completely.

Grate the zucchini then wrap it in a towel or strong paper towel and squeeze to remove excess liquid.

In a large bowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.

In a small bowl, combine the flours, baking powder, cinnamon, salt, nutmeg, and ginger.  Gradually add the flour mixture to the egg mixture and stir until just combined. Add the toasted coconut and zucchini and stir being careful not to over-mix.

Pour the batter into the loaf pan and bake until golden brown and a skewer inserted into the center comes out clean, about 45-55 minutes. Let cool completely before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

Leave a Reply

Your email address will not be published. Required fields are marked *

8 Comments

  1. I haven’t made zucchini bread in wayyy too long. I LOVE the idea of adding coconut to it!

  2. we have the same bread pans! i LOVE this version of zucchini bread, as coconut is one of my favorite things in the world. 🙂

  3. Yay for CSAs! It’s almost like a puzzle trying to figure out how to use all those veggies every week. You put that zucchini to good use!