I remember a couple of weeks ago at the farmers market my housemates and I were walking the aisles, wishing that zucchini would come into season sooner than we knew it would. And then, we spotted some zucchini! But, of course, we were instantly disappointed when we saw that the vendors were attempting to sell four 3" zucchinis for five dollars. No way! But we had already let slip that we were interested in the zucchini, so to cover our interest so that we weren't hooked into buying the overpriced zucchini, we asked them when they'd get larger ones so we would know when to come back. To our surprise, the vendor said we only had to wait one week! So, we went back last weekend and bought lots of (properly priced!) zucchini. Then the question was... what to make!? Some friends were over the other day, ready and willing to help me bake something for the blog, and suggested zucchini bread. How could I not oppose such a simple summer classic? But, I've seen sooooo many zucchini bread recipes, and all of them differ by the tiniest amount. So, I wanted to make a zucchini bread that would stand out from the rest and bring something new to the table. So, we searched through my cupboards and found a couple ingredients that we thought might complement each other and the zucchini well: coconut and almonds. And did they ever!

zucchini coconut bread with almonds

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups shredded zucchini
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup oil
1/2 cup plain Greek yogurt
1 egg
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup roughly chopped almonds

Preheat your oven to 350 degrees and grease a bread loaf pan. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

Squeeze and drain the shredded zucchini between two paper towels, then mix the zucchini, sugars, oil, yogurt, egg, and vanilla in a separate bowl.

Stir the coconut and almonds into this wet mixture. Then add the wet ingredients to the dry ingredients and stir until moistened.

Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted into the center comes out clean. 

Place the bread pan on one of its sides and let the bread cool for about 10 minutes; then let cool on the other side for another 10 minutes. Letting it cool in this orientation will loosen the bread from the pan and make for easy removal! Simply turn the pan over to remove the loaf and let cool completely before slicing.

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