Hello Garden Gals and Guys! You may remember that I harvested quite a few zucchinis from my garden. Here’s a picture of my latest harvest of veggies in case you didn’t see my last post.
While I am figuring out what to do with all of it, I decided to go to an old standby recipe with a little bit of a twist. That’s right…zucchini bread…but with coconut. I got the recipe from a great blog called Two Peas & Their Pod.
I like this recipe because it uses coconut oil and not butter…and I really could not taste the difference. It is moist and delicious! Here is how mine looked fresh out of the oven:
Below is the recipe copied from the blog I mentioned. Now I’m headed back to the kitchen for another slice before my hubby eats it all!
Until next time garden gals and guys…
Zucchini Coconut Bread
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 (I use Chobani 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut