Zucchini Coconut Bread
Okay, this week's food is zucchini I guess. And this is another recipe from Two Peas and Their Pod: Zucchini Coconut Bread. You are going to love it!
This bread is absolutely delicious!!! I believe it is my new favorite bread recipe. I absolutely love, love, love coconut. So when I saw this recipe in my inbox, I thought this is going to be good. I will say, I was a little leery of cinnamon and coconut combined, but the combo is absolutely divine! I had two pieces of the bread after I made, 2 pieces!! I had to stop at two, I could've eaten more, just couldn't get enough. So I decided to take it to one of our bars, and everyone absolutely loved it. One of our managers tried to take the whole loaf home, but the other guys told them there was no way he could take it home. Success!!! So give this amazing bread a try. I'm going to be making this more often!!
Zucchini Coconut Bread:
- 3/4 cup all-purpose Gold Medal flour
- 3/4 cup whole wheat Gold Medal flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted
- 1/2 cup plain Greek yogurt (I use Chobani 0%), at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.
Recipe: Two Peas & Their Pod