I’ve been pretty busy the last two weeks getting back into the swing of classes and TA-ing, which is why I’ve been MIA on the blog, but have no fear, I’m back with a pretty amazing recipe for you. I had a giant zucchini in the fridge and I felt like baking this weekend so I decided to make some zucchini bread. My normal zucchini bread was the first recipe I ever posted on this blog and it’s a pretty delicious recipe (if I do say so myself), but I wanted to jazz up the zucchini bread so I used coconut oil in place of canola oil and added a coconut brown sugar topping, the results were pretty tasty!
The coconut oil added a nice subtle flavor to the normal cinnamon yummyness of the bread and the coconut and brown sugar topping just made everything even better (I mean, more sugar, what’s not to love?). While I love fall I can’t believe the summer is over, this recipe is the perfect way to use up any leftover zucchini you might have in the house before moving on to all things pumpkin flavored (prepare yourself, there will be lots of pumpkin recipes coming to the blog soon).
First mix the dry ingredients (flour, cinnamon, salt, and baking soda) in one bowl, and the wet ingredients (eggs, coconut oil, sugar, and vanilla – also zucchini, but I’m a dork and took the picture before I added that) in another.
Mix them together.
In a separate bowl combine coconut oil, coconut flakes, and brown sugar.
Pour the batter into greased baking pans and top with coconut brown sugar mixture.
Pop the pans in the oven and bake.
Look at how delicious that looks!
You know you want to make some for yourself.
Recipe:
Zucchini Bread
Makes 2 small loaf pans (8.5′ x 4.5′)
– Preheat oven to 350°
-In one bowl mix:
- 3 eggs
- 1 cup coconut oil
- 2 cups sugar
- 3 tablespoons vanilla
- 2 cups grated zucchini
-In a separate bowl combine:
- 3 cups flour
- 3 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
– For the coconut brown sugar topping:
- 3 tablespoons coconut oil
- 1/2 cup brown sugar
- 1/2 cup coconut flakes
– Gradually add flour mixture to zucchini mixture, stirring after each addition
– Pour batter into greased loaf pans
– Bake at 350 degrees for 50 – 55 minutes
