As I’m sure you’ve noticed, I’ve been on a bit of a zucchini bread kick lately.
I had previously been eyeing (and telling everyone who would listen) about this Boozy Banana Bread recipe. And, I had one last zucchini left when I came across this recipe on Little Bitty Bakes. I drew inspiration from both recipes to create this Coconut Ginger Zucchini Bread.
I tried to ‘lighten’ up the bread a bit. Mostly because I knew that I would want to eat the entire loaf and would feel better if I used some healthier ingredients.
If you are not a fan of Whole Wheat flour (because it does change the texture of the bread), go ahead and use just white flour (or whatever flour your prefer). However, I found that the wheat/white combination made this bread really hearty and delicious!
Turbinado (or raw sugar) is my favorite to use when making bread. I am sure it is good in cookies and other pastries, but I haven’t experimented with it much. You need less sugar to get the same sweet taste, and I love the flavor that it adds to quick breads!
If you’re not a huge fan of coconut, fear not. Neither am I, but in a bread like this it adds just a hint of taste that compliments the ginger and cinnamon.
I absolutely LOVED this bread! And as predicted, I wanted to eat the entire loaf. Especially, when I tasted how good it was topped with this Trader Joe’s Fig Butter.
I saved a few slices for breakfast, shared a bite with my Mom and brought the rest of the bread to work where it disappeared quickly. I was worried about the whole wheat texture of the bread, but people really liked it. The only thing I would think about adding to this bread is a little applesauce for moisture, but it is certainly not necessary!
Have some leftover shredded zucchini??? Don’t forget you can freeze it for later OR try out one of my other favorite recipes:
As for the Boozy Banana Bread…I see THAT in my immediate future!
Coconut Ginger Zucchini Bread
Inspired by Liz’s Ginger Spice Zucchini Bread
1 cup raw sugar or Turbinado
1/3 cup butter (or butter substitute…I used Earth Balance)
1 medium zucchini, shred finely
3/4 cup white flour
3/4 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1 tsp ginger (add more if you’d like…I did!)
1/2 tsp cinnamon
1 cup shredded unsweetened coconut
Heat the oven to 350 degrees F. Grease a 9×5 inch loaf pan or spray with nonstick cooking spray.
In a medium sized bowl, stir together the flours, soda, salt, ginger, and cinnamon. In a large mixing bowl, beat the butter and sugar until creamy. Add the zucchini and eggs; stir until mixed well. Add the flour mixture and stir just until combined. Do not over mix!
Fold in the coconut. Pour the batter into the prepared baking pan. Bake 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out with just a few crumbs. Allow the bread to cool before removing from the pan.