Zucchini Coconut Bread
- 3/4 cup all-purpose Gold Medal flour
- 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, at room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- This recipe is vegetarian
- Produce
- Coconut, sweetened (1 cup)
- Zucchini (1 1/2 cups)
- Cooking & Baking
- All-purpose gold medal flour (3/4 cup)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Brown sugar (1/2 cup)
- Cinnamon (1/2 teaspoon)
- Coconut oil (1/4 cup)
- Gold medal flour, whole wheat (3/4 cup)
- Granulated sugar (1/4 cup)
- Nutmeg (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla extract (1 teaspoon)
- Dairy
- Greek yogurt, plain (1/2 cup)
- Refrigerated
- Egg, large (1)
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Recipe Stats
Published August 8, 2012 (6 months ago).
277 people saved this recipe.
