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Coconut Zucchini Bread

Adapted from the New York Times’ adaptation of Bill Granger’s coconut bread, via smitten kitchen

Course Breakfast, Dessert
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Lindsay

Ingredients

  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 cup light coconut milk (about a half a can)
  • ¾ cup shredded zucchini (about 1 small zucchini)
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ cup whole wheat flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 to 2 teaspoons ground cinnamon
  • ¼ cup honey
  • ½ cup brown sugar
  • 1 ½ cups sweetened shredded coconut

Instructions

  1. Brown the butter: in a small saucepan, heat butter over medium-high heat, whisking continuously. The butter will foam up and then settle down – keep whisking. After a few minutes, butter will start to change color and smell – once you smell a nuttiness, rather than just delicious butter smells, and start to see some brown flecks rising to the top of the bubbles – or in the bottom of the pot (depending on color of your pot) – remove from heat immediately. Careful not to let the butter burn! Pour into a heat-safe bowl and set aside to cool for a few minutes, while you get the rest of the bread together.


  2. Pre-heat the oven to 350 degrees.


  3. In a medium bowl, mix eggs, milk, zucchini, honey and vanilla.


  4. In a large bowl, mix together the flour, baking powder, baking soda salt and cinnamon first, then add the brown sugar and coconut. Mix thoroughly, and create a space in the center for the wet ingredients.


  5. Pour in egg/milk/zucchini mixture and stir wet and dry ingredients until just combined. Add butter and stir again just until mixture is smooth-ish.


  6. Spray or butter a 9x5 in loaf pan, and pour batter into pan. Spread evenly. Bake until a toothpick poked into the middle comes out clean – I took mine out at an hour, and it was beautifully moist. Yours may take a little longer, depending on your oven. Once done, cool in the pan 5-10 minutes on a cooling rack before taking bread out of the pan.