I was recently given Tropical Tradition coconut oil to try out. I have used coconut oil many times but I find depending on the brand consistency and textures can change a lot.
I have also found that depending on the recipe, the addition of coconut oil can make the dish really stand out and add another layer of flavor.
Even with all of the zucchini this year I haven't made a zucchini bread. It is kind of my arch enemy and I stay away. Let's just say wet zucchini and baked goods do not get along.
For the love all humanity, please soak up the liquid after shredding zucchini.
When I saw this recipe on
Coconut zucchini bread made with coconut oil. Perfection. I knew it was going to be a recipe I had to make. Tropical Tradition coconut oil was easy to work with, incredibly smooth, and tasted fantastic in this bread.
I have also used it to make several cookies recipes all with great results.
Now is your shot to try out Tropical Traditions Gold Label Virgin Coconut Oil.
Win 1 quart of Gold Label Virgin Coconut Oil!
Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?
Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.
If you would like to enter please leave a comment telling me your favorite zucchini or coconut oil recipe.
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Please leave a separate comment for each entry. Winners will be announced September 14th. Open to US residence only.
Coconut Zucchini Bread
Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: bake breakfast bread coconut zucchini
Ingredients (serves 8)
- 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
- 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
- 1/4 cup coconut oil, melted
- 1/2 cup plain yogurt
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
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.
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