Welcome Frugally Sustainable readers! I am honored to be featured this week because so many of you clicked on my recent post 12 Simple and Frugal Ways to be Green. I hope you are enjoying what you have found here at Our Heavenly Homestead. We’re glad you’re here!
This week I’d like to share a new-to-me recipe that I am so excited about. If you have an abundance of frozen shredded zucchini from this past summer you may love it too. Because I am also trying to make my way through a large tub of shredded coconut I stumbled upon this year, I am especially hooked on this recipe. It makes 2 loaves of an amazing breakfast/snack bread. Enjoy!
Zucchini Coconut Bread
3 cups all-purpose flour(I’m experimenting with varying amount of whole wheat flour mixed in)
2 cups white sugar(I use turbinado and I’m experimenting with substituting honey here)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil(I go with coconut oil instead)
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)
- Preheat oven to 325 degree F.
- Grease 2 loaf pans.
- Combine all ingredients in mixing bowl.
- Mixture will be very thick.
- Pour equal amounts of batter into 2 loaf pans.
- Bake 1 hour and 15 minutes or until done.
- Serve warm with butter and try to stop at one piece, I dare you.
The original recipe credit goes to one of my favorite recipe sites Food.com. I tend to always change up a few ingredients to make recipes a little more nutritious.