coconut zucchini bread

Does anyone else eat shredded coconut straight out of the bag and end up feeling like Godzilla devouring a city? Mmm, coconut sure is tasty.

Coconut Zucchini Bread
Makes 1 loaf

1 and 2/3 cups flour
1/2 cup whole wheat flour
1/3 cup sugar
1 tablespoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1/3 cup brown sugar
1/4 cup vegetable oil
2/3 cup milk
2 teaspoon vanilla extract
2 zucchinis
2 cups coconut
1 cup chocolate chips
Non-stick cooking spray

Preheat oven to 350 degrees and coat pan with cooking spray. Whisk together flour, whole wheat flour, sugar, baking soda, ground ginger, and salt in a medium bowl. Set aside. In a large bowl whisk eggs until lightly beaten. Add brown sugar, milk, vanilla, and oil and continue whisking for 2 minutes. Grate zucchini into wet mixture.

Slowly stir flour mixture into wet ingredients. Fold coconut and chocolate chips into batter.

Transfer batter into baking dish. Bake for about 40-50 minutes or until a toothpick comes out clean.

coconut zucchini bread

 

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Author: Rachel Schultz

Serves: 1 loaf

Ingredients

• 1 and ⅔ cups flour
• ½ cup whole wheat flour
• ⅓ cup sugar
• 1 tablespoon baking soda
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 2 large eggs
• ⅓ cup brown sugar
• ¼ cup vegetable oil
• ⅔ cup milk
• 2 teaspoon vanilla extract
• 2 zucchinis
• 2 cups coconut
• 1 cup chocolate chips
• Non-stick cooking spray

Instructions

1. Preheat oven to 350 degrees and coat pan with cooking spray. Whisk together flour, whole wheat flour, sugar, baking soda, ground ginger, and salt in a medium bowl. Set aside.
2. In a large bowl whisk eggs until lightly beaten. Add brown sugar, milk, vanilla, and oil and continue whisking for 2 minutes. Grate zucchini into wet mixture.
3. Slowly stir flour mixture into wet ingredients. Fold coconut and chocolate chips into batter.
4. Transfer batter into baking dish. Bake for about 40-50 minutes or until a toothpick comes out clean.

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