One of my favorite times of the Summer is when the Zucchini harvest is in full effect…grilled, frittered, put into bread & brownies etc. etc. I love it! I found this recipe at Two Peas and their Pod, just randomly one day, looking for coconut recipes. The original recipe calls for AP and whole wheat flour, but I have always made it with straight AP flour. I also have used Vanilla whole milk yogurt and once used Coconut (full fat) Cream as well. Also, you’ll see Coconut Oil in the ingredient list; do yourself a favor and buy a jar. I use it for many different things…homemade granola…sautéing beef & chicken & pork…tossing Sweet Potatoes in it before baking or putting on the grill. But ya gotta like Coconut…of course!
Zucchini Coconut Bread
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 & 1/2 cups shredded Zucchini (squeezed and drained into a few paper towels)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup Coconut Oil, melted
1/2 cup plain Greek yogurt (or see note above) at room temperature
1 large egg, at room temperature
1 teaspoon Vanilla extract
1 cup of sweetened coconut
Preheat your oven to 350 degrees. Grease a 9 x 5 loaf pan (you could do mini loafs or muffins too!) and set it aside. Note: I use the coconut oil to grease my pan, but just make sure you use enough.
In a large bowl, whisk together all dry ingredients. Set aside. In a smaller bowl, combine Zucchini, sugars, coconut oil, yogurt, egg and vanilla extract. Then add your wet ingredients to your dry and mix well. Once mixed, go ahead and add in your coconut.
Pour into your pan and bake for about 55 minutes or until a toothpick inserted comes out clean. Let cool before removing from pan and cutting. Enjoy plain, with a slather of butter, peanut butter and even topped with some yogurt!
Hope you enjoy, let me know if you make it!