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Coco-Zucchini Bread

Photo: Victor Protasio
Yield

Serves 16 (serving size: 1 slice)

Super-moist and super-easy, this quick bread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!) For extra richness, you can stir in a teaspoon or two of vanilla extract, or top the batter with shredded unsweetened coconut before baking, but the simple loaf tastes pretty great as is.

Ingredients

  • 1 1/2 cups shredded zucchini
  • 3/4 cup brown sugar
  • 2/3 cup light coconut milk
  • 1/4 cup coconut oil
  • 2 large eggs
  • 8 ounces (2 cups) whole-wheat flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon

Nutrition Information

  • calories 127
  • fat 4.8 g
  • satfat 3.6 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 3 g
  • carbohydrate 18 g
  • fiber 2 g
  • cholesterol 23 mg
  • iron 1 mg
  • sodium 197 mg
  • calcium 16 mg
  • sugars 9 g
  • Est. Added Sugars 9 g

How to Make It

  1. Preheat oven to 350°F. Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. Combine flour, soda, salt, and cinnamon. Stir in zucchini mixture; spoon into a greased 8- x 4-inch loaf pan. Bake for 50 to 55 minutes.