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.
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 into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set 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.
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.