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.

Cardamom Coffee Zucchini Bread

Okay Peeps, here's the 4th in a week's worth of zucchini breads.  Today's recipe for Cardamom Coffee Zucchini Bread comes from Jaden over at Steamy Kitchen.  I'm a big fan of the flavors of cardamom and coffee, but had never tasted them together so I was very eager to give this bread a try.  It's unique and sophisticated and not overly sweet - good snack in the afternoon with a smear of salted butter.  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

• ground cardamom https://amzn.to/3H78oXV

• baker's joy https://amzn.to/3KN95rv

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Cardamom Coffee Zucchini Bread

makes two 8x4-inch loaves

Printable Recipes

Ingredients

• 3 cups all purpose flour

• 1/2 teaspoon fine salt

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon ground cardamom

• 1 tablespoon finely ground coffee beans

• 3 large eggs

• 1 cup canola or vegetable oil

• 2 teaspoons pure vanilla extract

• 1 cup granulated sugar

• 2/3 cup dark brown sugar

• 2 cups shredded zucchini

• 1 8.5-ounce can crushed pineapple

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, cardamom, and coffee beans; set aside.

4. In a larger mixing bowl, combine eggs, oil, vanilla, sugars, zucchini, and pineapple.

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

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

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

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