Coconut Zucchini Bread

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:

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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

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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.

Crumb-Topped Blueberry Zucchini Bread

Continuing this week's series featuring a different zucchini bread recipe each day, I give you this wonderful Crumb-Topped Blueberry Zucchini Bread.  This recipe makes 2 loaves. 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

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Crumb-Topped Blueberry Zucchini Bread

makes two 8x4-inch loaves

Printable Recipe

Ingredients

Bread:

• 3 cups all purpose flour

• 1 teaspoon fine salt

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 tablespoon ground cinnamon

• 3 large eggs

• 1 cup canola or vegetable oil

• 1 tablespoon vanilla extract (use the best!)

• 2 1/4 cups granulated sugar

• 2 cups shredded zucchini

• 2 cups fresh blueberries, washed and stemmed (plus 1/4 cup for garnish)

Crumb Topping:

• 2/3 all purpose flour

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1 teaspoon ground cinnamon

• 8 tablespoons salted butter, melted

Directions

1. Preheat oven to 350F.

2. Prepare two 8x4-inch loaf pans by coating with oil/flour spray.

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

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugar, zucchini, and blueberries.

5. Stir in reserved dry ingredients and pour into prepared loaf pans.

6. In a small bowl, combine the ingredients for the topping and sprinkle evenly over both loaves; garnish with reserved blueberries.

7. Bake in the center of the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

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

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