Delicious Zucchini Coconut Loaf Cake

Last weekend we headed to a pick-your-own farm and went strawberry picking! Or at least that's what we thought we were going to do. We bought £25 worth of strawberries, which lasted us exactly a week. They were absolutely fresh, juicy, sweet and scrumptious. But that's not all. We also ended up picking up raspberries, blackberries, green beans, zucchinis and spinach.

We (read: my mom!) went a little bit crazy and were too enthused by all the fresh produce that we picked up ten zucchinis, only to come home and realize that we already had three wonderful, organic zucchinis lying in the fridge. So yes, that means a total of thirteen zucchinis. You'll be glad to know to know that as I'm writing this post a week later, we are down to six zucchinis. We've made zucchini fritters; pasta with spinach, ricotta, pesto and zucchini ribbons; this outstanding zucchini coconut bread and a double chocolate zucchini loaf (recipe coming next!).

If you haven't ever seen baked goods with zucchini, I have a couple of things to tell you: 1) it does not feel like you're eating a vegetable (green too!) yet gives you all the nutrition, 2) don't be scared - it works just like carrot, 3) it is delicious and adds moistness, reducing the amount of butter or oil required in a recipe!
This zucchini bread, with the bite of the oats, crunch and flavor of the coconut, and perfect caramel sweetness from the little bit of brown sugar - it's to die for! I loved this for breakfast paired with some fruit and my homemade almond milk!
It is the perfect way to use up all the summer zucchini, but also so amazing that it's worth buying some zucchini for it! It's easy to throw together and even easier to eat!

I absolutely love seeing the specks of green spread throughout the loaf, but if you'd rather not see that green, feel free to peel the zucchini. Trust me though, the green looks gorgeous - just look at it!

3/4 cup plain flour
1/4 cup baby oats
1/2 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1/2 cup unrefined sugar
2 tbsp soft brown sugar
2 tbsp coconut oil, melted
1/2 cup nonfat greek yogurt, at room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups shredded zucchini, with liquid squeezed out
3/4 cup desiccated coconut
coconut flakes, for sprinkling (optional)

Preheat the oven to 170 C. Line a loaf pan with baking paper and set aside.

In a large bowl, stir together the flours, oats, baking powder, baking soda, salt, cinnamon and nutmeg.

In a separate medium bowl, beat the egg, sugar and coconut oil together. Add in the yogurt and vanilla extract and beat again. Mix in the shredded zucchini.

Pour the wet ingredients into the dry and stir until just combined. Finally, stir in the shredded coconut.

Pour the batter into the prepared pan and bake for 50-60 minutes or until golden brown on top and when a toothpick inserted comes out clean. If using the coconut flakes, pull the bread out of the oven at 30 minutes and sprinkle on top, working quickly. Place back in the oven for the additional 20-30 minutes.

Let the bread cool in the pan for 5-10 minutes, then cool on a wire rack before slicing.


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