Carrot-Zucchini-Coconut Bread

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!

Carrot-Zucchini Bread with VT Pumpkin Butter
Carrot-Zucchini Bread with VT Pumpkin Butter

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 


Ingredients

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


Directions

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.

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