I can't believe Day 5 has arrived.  Thank you for joining me as I shared a week's worth of zucchini bread recipes.  To close out the week, I saved the best for last - this Coconut Zucchini Bread is crazy good and I can't be trusted not to eat the entire loaf.  For those who like the flavor of coconut, but not the texture, fear not - the coconut is finely ground so you won't detect any stringy bits.  To see other zucchini bread recipes, click on the links below:

Items used to make this recipe:

(affiliate links)

• professional baking pan https://amzn.to/2OS5onw

• box grater https://amzn.to/2M6OKCI

• the best vanilla extract https://amzn.to/3HanYSv

• baker's joy https://amzn.to/3KN95rv

• sweetened toasted coconut https://amzn.to/2M2JFve

• organic virgin coconut oil https://amzn.to/2Omarvq

Coconut Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

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

• 1 1/2 cups all purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon fine salt

• pinch of freshly grated nutmeg

• 1/2 cup full-fat coconut milk

• 1 large egg

• 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

• 2 tablespoons light brown sugar

• 3 tablespoons all purpose flour

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

Garnish:

• dusting of confectioner's sugar

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 pans.

8. In a small bowl, combine the ingredient for the topping and sprinkle evenly over the loaf.

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

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

11. Cool completely before dusting with confectioner's sugar. Store leftovers in an airtight container.