Wednesday, August 15, 2012

Zucchini Coconut Bread

I have a proportion problem. I buy more or less fabric than any sewing project actually requires. In the kitchen, I almost always have more ingredients than any recipe calls for. And everybody on earth has too much zucchini in the summer. My solution? What else can I make?

Zucchini Coconut Bread


3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
2 heaping tablespoons honey
1/4 cup melted coconut oil
1/2 cup plain Greek yogurt, at room temperature (I use the brand with the least sugar)
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded unsweetened coconut


1. Preheat the oven to 325 degrees F.  Grease a 9x5 inch loaf pan with coconut oil and set aside.

2. In a large bowl, mix flours, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

3. In a separate bowl, whisk together coconut oil, yogurt, egg, vanilla extract and honey.

4. When combined, whisk in sugar, then fold in shredded zucchini.

5. Add the wet ingredients to the dry ingredients and stir until moistened. Add shredded coconut last.

6. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Chef's Note: If you prefer to use evaporated cane sugar instead of honey, bake at 350 degrees.

~Adapted from Two Peas in Their Pod
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