Zucchini Coconut Bread

Like I said, It's Zucchini Time!  This Zucchini Bread is completely "healthified" as well!  Made with Zucchini, coconut oil, Whole wheat flour, Greek Yogurt, and more!  It's just good, and it tastes good! It comes in to a close 2nd to my favorite Chocolate Zucchini Bread! Add it to your list of Zucchini recipes you'll be searching for, for the next 2 months!!

This is the Greek Yogurt I used for this recipe.  Plain, Total 0%.  Good stuff for cooking!

This recipe is adapted from Two Peas and Their Pod.

Zucchini Coconut Bread

Yield: 1 loaf of bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 75 minutes

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!

ingredients:

3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar - I used Xylitol ( a natural sugar)
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Fage 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

directions:

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.