Monday, July 16, 2018

Zucchini Coconut Bread


I was going to do a post about these amazing chocolate chip peanut butter cookies--the best of both worlds. But then we ate them all before I could take a picture.

Never fear. This just gives me the opportunity to give you the best zucchini bread ever recipe. After all, 'tis the season for overmuch zucchini bread.

Don't mess with the sugar or oil to try to reduce them. Some things are just right and should  be left alone.

Let me tell you another story about this bread: The first time I made this, I tried to ruin it in every way. I underbaked it, but didn't know, so I let it cool and then cut into it and it was gooey--like, really gooey. I put it (that's right--the cut-in-half loaf) back in the oven and pretty much re-baked it for an hour. I thought all was lost. The edges were dark brown. And the middle--who knew--I suspected it was hopelessly dry or still gooey. My friends, it came out delicious. The overly dark edges seemed to have gotten a crispy browned sugar edge and the middle was moist and perfect. Ah, merciful loaf.

Zucchini Coconut Bread
adapted from allrecipes
Makes 1 loaf (or 12 muffins)
Prep time: 10 minutes with food processor; 15 without
Cook time: 1 hour
Cost: $1.00
(egg: .10, oil: .10, zucchini: .20, flour: .07, whole wheat flour: .14, coconut: .35, other stuff: .04)

1 egg
1/2 C vegetable oil (I use canola)
1 C white sugar
1 C grated zucchini
1/2 tsp vanilla
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 C shredded coconut (I use sweetened)

Note: I use a food processor to shred my zucchini and even when I take into account the time to wash the darn thing, it saves me a bunch of time when grating zucchini. Also, if you have too much zucchini, freeze what remains in a bag labeled with the amount.

Combine egg and oil. Mix in sugar, then zucchini and vanilla. In separate bowl combine flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mixture to the wet mixture. Mix in coconut.

Pour mixture in lightly greased loaf pan (I use a larger 9-inch one, although you could probably cram it into a smaller 7-ish inch one too).

Bake at 350 for 1 hour.

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