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