Toasted Coconut and Zucchini Bread
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Toasted Coconut and Zucchini Bread
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 1 ½ cups of sweetened shredded coconut
- 1 cup of zucchini grated
- 2 large eggs room temperature
- ¾ cup of milk warmed
- 1 cup of brown sugar packed
- 1 tsp vanilla
- ¼ cup coconut oil melted & cooled
- 1 ¾ cups of flour
- ¾ cup of whole wheat flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp ginger
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Instructions
- Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.
- Line a baking sheet with parchment paper. 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 flour, 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.
- 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.
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