I LOVE to use the zucchini from the garden to bake bread. It's a favorite treat this time of year. Here is a delicious twist on the old favorite...zucchini bread with coconut and greek yogurt. My friend Sue gave me the recipe.
1 1/2 cup of Gold Medal Flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini...squeeze out the excess liquid
1/2 cup brown sugar
1/4 c granulated sugar
1/4 cup coconut oil, melted
1/2 cup Greek yogurt...plain
1cup shredded sweetened coconut
1.Preheat oven to 350.
2. Grease a 9x5" loaf pan
3. In a large bowl whisk flour, baking soda, powder, salt, cinnamon, nutmeg and set aside.
4. In another bowl, mix shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla
5. add the wet to the dry ingredients and mix-in the coconut
6. Pour the batter into the pan. Bake for 55minutes or until the toothpick comes out clean. Let cool before slicing.