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.
Want to know the secret? What makes this double coconut zucchini bread so perfectly moist and delicious?
Ok, you talked me into It! It’s…………… 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!
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 cups grated zucchini
- 2 eggs
- 1 cup brown sugar
- 1/2 c coconut oil (melted or room temp)
- 1 tablespoon Vanilla
- 1 cup of batter
- 2 tablespoons flour
- 2 tablespoons sugar
- 1/4 cup unsweetened coconut flakes
Instructions
- Grease bread pan with coconut oil
- In a small bowl, sift dry ingredients and set aside
- Grate zucchini, and squeeze out excess water with a towel (see image above)
- In a medium bowl, lightly whisk the eggs
- Mix in zucchini and remaining ingredients
- Add flour mixture to zucchini mixture, and stir until just barely incorporated
- Scoop out 1 cup of batter into a separate bowl, and add in the ingredients for the crispy top
- Pour remaining batter into the prepared bread pan
- Preheat the oven to 375 F and allow batters to rest for 5 min
- Spread crispy top batter into the bread pan
- Bake 45 minutes, or until tooth pick test comes out clean
If you liked this zucchini Bread, you absolutely must try this Strawberry Bread next! Especially if strawberries are in season!
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