Toasted Coconut and Zucchini Bread

 

Yield: One 9x5 inch loaf

A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.

Ingredients

• 1 1/2 cups (130 grams) sweetened flaked coconut
• 1 cup (170 grams) grated zucchini
• 2 large eggs
• 3/4 cup (175 ml) whole milk
• 1 teaspoon vanilla
• 1/4 cup (55 grams) coconut oil, melted and cooled slightly
• 2 1/2 cup (300 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup (213 grams) brown sugar

 
 

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
2. Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
3. Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
4. In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
5. In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
6. Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
7. Store in an airtight container at room temperature for several days.

Recipe adapted from Smitten Kitchen