Zucchini Bread with Coconut Crust

The sad thing about zucchini bread is that it doesn’t actually use up that much zucchini.  Every summer, it’s touted as the answer to everyone’s zucchini problems, as if all we need to do to rid the world of the shiny green invasion is to each make a loaf or two of zucchini bread.  But most recipes, including mine here, only use about a cup of grated zucchini per loaf–which in whole-zucchini terms, isn’t even one regularly-sized squash.

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A young British woman once told me that in England, when the zucchini (which they call courgettes to begin with) get too large and watery, they’re called marrow, and everyone makes marrow jam.  This is, in fact, a terrific way to get rid of lots of zucchini, but the jam is typically British, and by that I mean tooth-achingly sweet and thick with chunks of ginger and caramelized squash.  I made a batch last year and will probably be wiping out the last jar in 2020 or so.  I find it hard to imagine that even in the empire of treacle people are able to go through a batch of marrow jam every year, but I suppose one has to eat something with your afternoon tea.

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Nevertheless, before the end of every summer I do feel a driving need to make zucchini bread.  And even if it doesn’t use up very much zucchini, no one around here is complaining.

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You can substitute whole wheat flour for up to 1 C of the white flour.  Like most sweet breads, this freezes well.

Zucchini Bread with Coconut Crust
Makes 2 loaves

3 eggs
1/2 C coconut oil, melted
1/2 C apple or pear sauce
2 C sugar
2 C grated zucchini
1/2 C chopped walnuts
2 t vanilla
3 C flour
3 t cinnamon
1/2 t nutmeg
1 t baking soda
1/4 t baking powder
1 t salt

Coconut Crust:
1/2 C shredded coconut
3 T sugar
1 t cinnamon
2 T coconut oil, melted

Preheat oven to 325° and grease 2 loaf pans.  In a large bowl, beat eggs until light and frothy.  Mix in the oil, applesauce, and sugar.  Stir in the grated zucchini, walnuts, and vanilla.  In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.  Mix into the large bowl.  Distribute evenly into the prepared pans.

To make the crust, mix the shredded coconut, sugar, and cinnamon.  Work in the coconut oil with a fork or with your fingers.  Crumble the topping evenly over both loaves.

Bake 60-70 minutes, or until a toothpick inserted in the middle comes out clean.  Rotate the pans halfway through for even baking.


1 Comment

Filed under Recipes

One response to “Zucchini Bread with Coconut Crust

  1. Coconut crust?! Great idea!

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