Coconut Zucchini Bread

from ButterYum

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

    • 1/4 cup sweetened shredded coconut, toasted and finely ground

    • 1 1/2 cups flour

    • 1 teaspoon baking powder

    • 1 teaspoon baking soda

    • 1/2 teaspoon cinnamon

    • 1/4 teaspoon salt

    • pinch of freshly grated nutmeg

    • 1/2 cup full-fat coconut milk (shake can well)

    • 1 large egg, lightly beaten

    • 3 tablespoons coconut oil, melted and slightly cooled

    • 1 teaspoon pure vanilla extract

    • 3/4 cup light brown sugar

    • 1 1/2 cups grated zucchini

Crumb Topping:

    • 2 tablespoons sweetened shredded coconut, finely ground (not toasted)

    • 2 tablespoons light brown sugar

    • 3 tablespoons all purpose flour

    • 1 1/2 tablespoons coconut oil, melted and cooled slightly

Directions

    1. Preheat oven to 350F.

    2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.

    3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.

    4. Cool coconut and grind in a food processor, blender, or spice grinder.

    5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.

    6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.

    7. Stir in reserved dry ingredients and pour into prepared loaf pan.

  1. In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf.

    1. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.

    2. Cool for 10-15 minutes, remove from pan and place on cooling rack.

    3. Cool completely. Store leftovers in an airtight container.