Name: Ka Zucchini Coconut Quick Bread
Yield: 4 servings
Ingredients: Quick Bread; 2 eggs, large; 1/4 cup honey; 1/2 cup vegetable oil; 1/3 cup brown sugar; 1/4 teaspoon coconut extract (optional); 1/2 teaspoon ground ginger; 1 cup unbleached all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 cups grated zucchini, unpeeled; 1/2 cup unsweetened dried shredded coconut; Glaze; 1 cup confectioners' sugar; 2 tablespoons coconut milk powder (optional); 2 tablespoons milk; 1/4 cup toasted coconut (optional)

Servings: 4 persons

Quick Bread
2 eggs, large
1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 teaspoon coconut extract (optional)
1/2 teaspoon ground ginger
1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini, unpeeled
1/2 cup unsweetened dried shredded coconut
Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk powder (optional)
2 tablespoons milk
1/4 cup toasted coconut (optional)

1
Preheat oven to 350.
2
Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
3
Bread:
4
Combine eggs, honey, oil, sugar and coconut flavor until smooth.
5
Add the dry ingredients and mix until well combined.
6
Stir in zucchini and coconut.
7
Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
8
Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
9
Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
10
Glaze:
11
Sift together dry ingredients.
12
Mix in milk.
13
Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ka Zucchini Coconut Quick Bread

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