This toasted coconut and zucchini bread isn’t just better for you, it’s a lot more fun than traditional zucchini bread.
When it comes to growing zucchini, I never learn. Every spring when we plant the garden, I eagerly plant a few zucchini seeds while daydreaming about summer salads, pastas, and grilled kebabs. But then sometime in July I realize I’m in over my head.
Zucchini grows and produces at an alarming rate and we are struggling to stay on top of it all. This morning I stared down at the squashes covering our kitchen counter and decided it was time to bake some zucchini bread. Only, I didn’t want just any zucchini bread.
This toasted coconut and zucchini bread recipe is based on a coconut bread recipe from Smitten Kitchen that I oogled over earlier this year. I turned it on it’s head and toasted the coconut, substituted coconut oil for the butter, and added fresh zucchini. I’m sure Deb’s recipe is amazing, but so is this one.
So many quick breads are just masquerading cakes, but this bread is not as sweet as you’d expect. And the zucchini and coconut oil help make it a little better for you. With a generous smear of butter, this toasted coconut and zucchini bread is an excellent snack or side to any meal.
Even if you don’t have out of control home-grown zucchini, this recipe is worth a special trip to the grocery store or farmer’s market.
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