Zucchini Coconut Bread
Source of Recipe
This bread is easy to whip up and is on the healthier spectrum of zucchini breads. The bread is made with whole wheat flour, Greek yogurt, and coconut oil. There is no butter in this bread! Donít worry, you wonít miss it. The coconut oil gives the bread an incredible flavor. The bread is also super moist.
List of Ingredients
3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal 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
Preheat the oven to 350į 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.