Coconut Almond Zucchini Bread

A delightful twist on the classic zucchini bread, this recipe features tropical coconut and nutty almonds, creating a moist and flavorful loaf perfect for any occasion.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened shredded coconut

1/2 cup sliced almonds

2 large eggs

1 cup granulated sugar

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

2 medium zucchinis, grated (about 2 cups)

1/4 cup almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Stir in shredded coconut and sliced almonds.

4. In a large bowl, beat eggs and sugar until light and fluffy.

5. Mix in melted coconut oil and vanilla extract.

6. Fold in grated zucchini and almond milk.

7. Gradually add dry ingredients to the wet mixture, stirring until just combined.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the cooled zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days.

Reheating

To reheat, warm slices in the microwave for 15-20 seconds or in a toaster oven for 5 minutes at 300°F (150°C).

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.