I know that zucchini season is pretty much over, but I still wanted to share this recipe. For awhile earlier this summer we had zucchini coming out of our ears, and I was trying to find recipes to use it all up. I came across this one, from Two Peas and Their Pod, on Pinterest and thought it looked yummy! It's on the healthy side, too, with whole wheat flour, coconut oil, Greek yogurt, and less white sugar. I knew Paul wouldn't eat it anyway, because he is not a fan of anything coconut, so I figured I could eat it for breakfast and have it all to myself! It was SO good! Definitely a keeper!
Zucchini Coconut Bread
3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini (squeezed and drained)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 coconut oil, melted
1/2 cup plain Greek yogurt, at room temp.
1 large egg, at room temp.
1 tsp vanilla extract
1 cup shredded sweetened coconut
Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
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.
Original recipe can be found here: Two Peas and Their Pod