If necessity is the mother of invention, then derpery is the father; I was once making zucchini bread when I realized that I had half the required volume of zucchini needed for the recipe. Already having assembled all other parts of the batter, I was committed to making this darn bread. A quick google search revealed that a zucchini-carrot combo bread was not an unheard-of invention, so I switched gears by replacing the missing zucchini with an equivalent amount of carrot. The resultant product was a success!
This recipe is also relevant to this particular summer because our CSA (Community-Shared Agriculture) experienced a relative shortage of zucchini, while carrot harvests remained strong. I found a recipe on the Food & Wine website that introduces shredded coconut to the carrot-zucchini party (an element which I then accompanied with coconut oil in place of canola oil).
Recipe: Carrot-Zucchini-Coconut Bread
Inspired by Food & Wine recipe: Carrot, Coconut, and Zucchini Bread
2 cups AP flour (280 g)
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp. salt
2 large eggs
1/2 cup canola or coconut oil
3/4 cup (126 g) brown sugar
1/2 cup (100 g) white sugar
1 cup (125 g) grated carrots
1 cup (235 g) grated zucchini
1 and 1/4 cup (125 g) shredded coconut
Preheat oven to 375 °F.
Butter 8 x 4″ bread pan.
Whisk dry ingredients: flour, baking powder, baking soda, and salt.
Whisk wet-ish ingredients: eggs, canola/coconut oil, brown sugar, white sugar.
Combine wet and dry ingredients.
Mix in carrots, zucchini, and 3/4 cup coconut (75 g)
Pour batter into bread pan and top with remaining 1/2 cup coconut (50 g)
Tent bread pan with aluminum foil and bake 1.5 hours.
Allow bread to cool in-pan for 30 minutes before turning-out to complete cooling.