Zucchini carrot coconut loaf/Zucchini sweet bread

Zucchini, carrots and coconut baked in a loaf pan…makes a hearty bread. Zucchini and carrots have a wonderful taste when combined. This bread is made with coconut oil and coconut milk to give it an extra flavor boost. It is delicious to the core! I bet this is the best way to eat your veggies!

I have never tried zucchini bread before although it is quite popular. I bought some fresh zucchini from our framers market and wanted to use them before they lose their freshness. So this is my perfect chance to try it!

Of course, I had to visit many websites and learn about the process of making zucchini bread. I adapted those recipes by adding or reducing certain ingredients and came up with this recipe. It turned out to be a successful attempt!

Ingredients

Dry ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp baking power
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1/4 tsp nutmeg powder

Wet ingredients

• 1/3 cup thick yogurt
• 1/4 cup thick coconut milk
• 1/4 cup coconut oil
• 1 tsp vanilla extract
• 1 egg at room temperature
• 1 cup brown sugar packed tightly
• 3/4 cup grated zucchini (completely squeeze out the water from it)
• 3/4 cup grated carrot

1. Preheat the oven to 350° F.
2. Take a 9×5 inch loaf pan and line it with parchment paper.
3. In a large bowl, sift together flours, salt, baking soda, baking powder, cinnamon, nutmeg and ginger powder.
4. Take another bowl, whisk yogurt, coconut milk, coconut oil, egg, brown sugar and vanilla essence until they combine.
5. Add grated zucchini and carrot to it and mix well.
6. Pour the wet ingredients into the dry ingredients and mix gently to combine.
7. Transfer this batter into the prepared loaf pan.
8. Bake for 45 minutes in the middle rack.
9. Insert a tooth pick in the center to test if it comes out clean when done.
10. Remove the pan from the oven and carefully holding the parchment paper take out the bread.
11. After it cools a little, remove paper and cool completely before slicing.
12. Slice and serve with cream cheese.

On baking, the batter rises and forms a golden crust. Cracks may appear on the top but that is okay! It is a sign of the batter expanding and excess moisture escaping.

I could see the shreds of zucchini and carrots in the baked loaf, making it veggielicious! To a certain extend, it is a guilt free bread because it is wholesome. This bread is quite sweet, on second thought, I would cut down the sugar in this recipe. You could reduce it to 3/4 cup brown sugar to make this bread less sweet.

This zucchini carrot loaf is basically a spice cake with a lot of moisture from the vegetables that also provide it a tender texture. I like the fact that it is easy to make. There is no need for any gadgets except a whisk. No complex techniques or extensive time is involved in the preparation. It is just mixing the wet ingredients into dry and baking. That easy! I would like to make a savory version of this bread as I like this simple process.

After taking my first bite, I was more than impressed. It is perfect! It is handy as a snack at work, at school, while camping or anytime! Adding a piece of this bread to breakfast, brunch or dinner can make it exciting! It is delicious when warm and there is no harm in eating a cold slice too.

 Zucchini bread is good the next morning after slightly toasting it on a griddle. Spread a layer of cream cheese and enjoy!

I am going to hang out with all the lovely people at Fiesta Friday #79! I missed it for a while as I was lost in some summer distractions!

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