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–+ servings
Toasted Coconut and Zucchini Bread
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Toasted Coconut and Zucchini Bread

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Pam - For the Love of Cooking

Equipment

  • Loaf pan
  • Baking Sheet

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

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.