I picked up some zucchini at the market last week, without a plan for how to use it. I happen to LOVE zucchini, but it is one of the few vegetables that my boys do NOT get excited about. In fact, they are pretty outspoken about disliking it, which bums me out. I have such great memories from my childhood of picking fresh zucchini from my mom’s garden every summer. With all of that zucchini, I also remember a lot of great zucchini bread. Mmm, I had it good I did.
Well, combine those happy thoughts with happy coconut thoughts, because since we recently cut a bunch of coconuts off of our tree, I can’t seem to get coconuts off my mind! We’ve been drinking coconut water, eating the meat, and taking a lot of photos of coconuts. Because who doesn’t love photos of coconuts, right?
(These were my new camera practice models.)
Zucchini and coconuts may not be a natural pair-up in your mind, but I had a feeling we might have something there…
And we did!!
Indeed, after a little searching, I was thrilled to find a way to use the zucchini as well as coconut–all in one lovely loaf of bread!
And friends—THIS is a new favorite:
You will LOVE this new twist on old-fashioned zucchini bread. I promise.
It just took a little Pinterest search for me to stumble upon the basis for this recipe at a great little food blog called, What’s Cooking With Ruthie. I’m so glad I found her site as I have already been back for more recipes since! 🙂 (You’ll have to head over to hear the story of her blog name. Precious!)
I changed up a few minor things in my recipe, but the main difference is that I experimented by using some coconut flour in place of part of the all purpose flour. I knew it would go nicely with the coconut flavor in the bread, and I am trying to incorporate more gluten-free baking products into my kitchen. Coconut flour can make for a crumbly texture, so I wouldn’t try much more than the 1/2 cup that I used. The texture was really nice: Moist and dense, with just the right amount of crumble.
Mmm. I could eat this every day.
Even my “non-zucchini” eating boys gobbled down this bread…
Until one of them said “there is something GREEN in here!” Haha…Too late, they already loved it. Especially served warm with a little butter melted on top…
Here’s a plate of the mini loaf slices. So cute. I might have eaten all four of those.
(They were MINI after all.)
Zucchini Bread with Coconut and Yogurt
Adapted from www.whatscookingwithruthie.com
Makes two loaves, or four mini loaves.
1 C all purpouse flour
1 1/2 C whole wheat flour
1/2 C coconut flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 C brown sugar
1/2 C white sugar
1/2 C coconut oil (coconut spread, or canola oil is fine too.)
1 C plain greek yogurt
2 tsp vanilla
3 C shredded zucchini, squeezed and drained
2 C shredded sweetened coconut (some day I’ll shred my own, until then, it came from a bag!)
1. Preheat oven to 350 degrees
2. Spray 2 9X5 loaf pans with cooking spray (I did one loaf pan and two half-sized loaf pans.)
3. In a mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, nutmeg. Set aside.
4. In a large mixing bowl, combine brown sugar, white sugar, yogurt, coconut oil, eggs, vanilla. Mix until well combined.
5. Add zucchini, mix until incorporated. Add flour mixture, a little at a time, until well combined.
6. Add coconut, and combine well.
7. Pour batter into prepared pans.
8. Bake 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a cooling rack for at least ten minutes.
9. Slice and serve with a little butter on top. 🙂
So…How about you? Are you a zucchini fan? Or what is your favorite summer vegetable? Do you grow any fruits or veggies?
I hope you’ll try this, and let me know how it goes!
(Also, as always–I really appreciate it when you share the post with friends, and PIN it if you’re a pinner! ;))
Aloha, and Mahalo!