A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Servings 10servings
Calories 330
Author Annalise
Ingredients
1 ½cupssweetened flaked coconut(130 grams)
1cupgrated zucchini(170 grams)
2large eggs
¾cupwhole milk(175 ml)
1teaspoonvanilla
¼cupcoconut oil, melted and cooled slightly (55 grams)
2 ½cupall-purpose flour(300 grams)
½teaspoonsalt
2teaspoonsbaking powder
¼teaspoonground cinnamon
1cuppacked light or dark brown sugar(213 grams)
Instructions
Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
Store in an airtight container at room temperature for several days.