Zucchini Coconut Bread
Recipe from Two Peas and Their Pod
Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!
Servings: 1 loaf of bread
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat 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 at room temperature
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Instructions
- 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.