Double Coconut Zucchini Bread with Perfect Crispy Top
A sprinkle of warm summer rain falls just outside. A welcomed change from the constant heat and sunshine. While all seasons hold their purpose, any day of rain is a good day. These days show the world in all its splendor, green and alive. The perfect type of day to bake something special to accompany your morning coffee. Something special like Double Coconut Zucchini Bread!
This recipe is the result of many years of trial and error. Many days of taste testing have gone into this recipe. Each time I baked a zucchini bread, I made a small change to the recipe. I tried a bit less sugar, then just brown sugar instead of regular Sugar. Parchment paper vs greasing the pan. Different cooking temperatures and lengths of time. The little changes continued until no further changes were required, and the recipe became what I am about to share with you now.
The secret to this double coconut zucchini bread is brown sugar and coconut oil.
Combined, these ingredients produce a moist, fluffy, decadent zucchini bread with the prefect crispy top. Coconut oil can be used in the place of butter, for just about any recipe. And, it’s an even swap, a cup for a cup. Using coconut oil works especially wonderfully in this recipe. I love the subtle flavor it adds to baked goods.
If you can access a garden, fresh picked zucchini works the best for this bread. Make sure to squeeze out the excess water from the zucchini, or your bread will stay mushy in the center. You can use a cheese cloth, or any thin clean kitchen towel (as shown below). Check out all that liquid we were able to pull from the zucchini!
If you liked this zucchini Bread, you absolutely must try this Strawberry Bread next! Especially if strawberries are in season!