One of the more plentiful (not to mention pocketbook-friendly) items of produce at the farmer’s market this time of August is zucchini. While there’s no shortage of what you can do with this member of the squash family, you may find yourself limited when it comes to getting your family to appreciate it.
The solution: a zucchini bread that’s dolled up with coconut oil, adapted from Maria and Josh’s lovely blog. If you’re worried about coconut oils bad rap, don’t be–the recipe reminded me of the New York Times piece published last year on health experts’ new positive outlook on the oil (thereby ensuring that I’d never be without it in my pantry).
Like any standard quick bread, zucchini bread requires little effort and offers even less mess. It also falls into the will-travel category of baked goods, which makes it a perfect addition for a picnic in the park, a go-to long car ride snack, or lunch bag snack. Double the recipe to make two loaves, and you’ll have breakfast for those morning when, egads, you discover you’re all out of eggs!
Ingredients (makes one 9×5 loaf)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1 1/2 cups grated zucchini (approximately two medium-sized zucchini, squeezed and drained in a paper towel)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup coconut oil
- 1/2 cup plain Greek yogurt (preferably 2%)
- 1 large egg, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup shredded sweetened coconut
Directions
Preheat the oven to 350 degrees Fahrenheit. Butter a 9×5 inch loaf pan and set aside. Using a fork, combine flours, baking soda, baking powder, cinnamon, and salt.
In another bowl, mix together the paper-towel drained zucchini, white and brown sugars, coconut oil (may substitute with vegetable oil), yogurt, egg, and vanilla. When ingredients are incorporated, add the mixture to the dry ingredients and stir gently until moistened together. Add the coconut.
Pour the batter into the pan (trying to resist multiple batter tastings) and bake for 50-60 minutes. The loaf is done when a toothpick or knife inserted in the middle comes out clean.
Let cool in pan–if you can bear it–for ten minutes. Slice and serve with a dab of salted butter and a drizzle of honey.
