Coconut Zucchini Bread

Prep: 20 mins

Cook: 1 hr

Level: Easy

Serves: Updated

12

Description

I saved the best for last. Day 5: Coconut Zucchini Bread. For those who like the flavor of coconut, but not the texture, fear not—the coconut is finely ground so you won’t detect any stringy bits.

Ingredients

• FOR THE BREAD:
• ¼ cups Sweetened Shredded Coconut
• 1-½ cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Fine Salt
• 1 pinch Freshly Grated Nutmeg
• ½ cups Full-fat Coconut Milk (shake Can Well)
• 1 whole Large Egg
• 3 Tablespoons Organic Coconut Oil, Melted And Cooled Slightly
• 1 teaspoon Pure Vanilla Extract
• ¾ cups Light Brown Sugar
• 1-½ cup Grated Zucchini
• FOR THE TOPPING:
• 2 Tablespoons Sweetened Shredded Coconut, Finely Ground
• 2 Tablespoons Light Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1-½ Tablespoon Organic Coconut Oil, Melted And Cooled Slightly

• FOR THE BREAD:
• ¼ cups Sweetened Shredded Coconut
• 1-½ cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Ground Cinnamon
• ¼ teaspoons Fine Salt
• 1 pinch Freshly Grated Nutmeg
• ½ cups Full-fat Coconut Milk (shake Can Well)
• 1 whole Large Egg
• 3 Tablespoons Organic Coconut Oil, Melted And Cooled Slightly
• 1 teaspoon Pure Vanilla Extract
• ¾ cups Light Brown Sugar
• 1-½ cup Grated Zucchini
• FOR THE TOPPING:
• 2 Tablespoons Sweetened Shredded Coconut, Finely Ground
• 2 Tablespoons Light Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1-½ Tablespoon Organic Coconut Oil, Melted And Cooled Slightly

Preparation

Preheat oven to 350 F. Prepare an 8×4-inch loaf pan by coating with oil/flour baking spray. In a dry skillet over medium heat, toast the sweetened shredded coconut, stirring constantly, until golden brown and fragrant. Remove from heat. Cool coconut and grind in a food processor, blender, or spice grinder.

In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside. In a larger mixing bowl, combine coconut milk, egg, coconut oil, vanilla, brown sugar, and zucchini. Stir in reserved dry ingredients and pour into prepared loaf pan.

In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Cool for 10-15 minutes, then remove bread from pan and place on a cooling rack. Cool completely. Store leftovers in an airtight container.