August 12, 2015

Coconut Pecan Zucchini Loaf

On my sister's last morning here, we sent them
on their way with a big breakfast in their tummies.
Scrambled eggs, bacon, hash browned potatoes, baked oatmeal
and fresh fruit were all on the menu.

I went out on a limb and took my chances with a new recipe.
Since there was so much food, it wouldn't have mattered
if it had been a flop.  But, it wasn't.  I wish I'd made two.

It ended up being the star of the show.


Coconut Pecan Zucchini Loaf ~ originally found in
"Biscuits, Muffins and Loaves" by Jean Pare  ~ altered slightly.

What you need:

1 large Egg

1/2 cup Cooking Oil (I used grapeseed)

1 cup Sugar (I used evaporated cane juice)

1 cup Zucchini (washed and grated ~ skin, too)

1/2 tsp Vanilla Extract

1 and 1/2 cups all purpose unbleached Flour**

**(I used half whole wheat and half all purpose in the loaf pictured here ~
but, I must admit, the loaves with only white flour were prettier and lighter.
You'll have to decide which route you want to go with this one.
I wash my hands of it.  Next time, however, I plan to make them with all white.)

1/2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 cup medium, shredded, unsweetened Coconut

1/2 cup chopped Pecans (I used soaked and dried)

1/2 cup Craisins (dried cranberries)



What you do:

Beat the egg, cooking oil, and sugar together in large mixing bowl.
Stir in the zucchini and vanilla.  Set aside.

In a medium bowl, mix together all the dry ingredients, including the nuts
and craisins.  Stir thoroughly.

Combine the wet and dry ingredients together in the large mixing bowl.
Stir until just moistened and all the dry ingredients are incorporated.

Line a 9 x 5 x 3 inch loaf pan with parchment paper.
(Or, grease the pan if you don't use parchment.  I love using parchment!)

Preheat oven to 350 degrees F.
Bake at 350 F for 1 hour until wooden toothpick tester comes out clean.
Cool for 10 minutes in the pan.  Remove to rack to cool completely.

This loaf cuts better the next day.
For our breakfast, I baked one of these (not the one pictured)
the night before.  It sliced up beautifully.  And, tasted even better.

Happy Breakfasting!  Or, tea-time-ing!  :)

With Love,
Camille

11 comments:

Jennifer Jo said...

I will definitely be making this. It looks incredible!

Pam said...

Oh my goodness, it looks just delicious; I can't wait to try it. I am going to pin it and save it. I often struggle with the wholewheat flour and white flour dilemma. I love to make things as wholesome as possible, I also love to make them as pretty and delicious as I can. Company usually gets the white flour version, for the reasons that you mentioned about the outcome of the two loaves. Perhaps I'll try it both ways. Those hash browns sounded wonderful as well; what a beautiful breakfast….might be good to do some of these for Christmas morning. Have a nice week Camille.
Love and Blessings,
Pam

Patty said...

My mother-in-law just gave me a large zucchini and this recipe would make good use of it. Thanks for sharing.

Stephanie said...

What a tasty twist on zucchini bread. I would love to try this recipe, my friend...I will have to get the needed ingredients soon. Hugs to you, Camille!

Maryann said...

This sounds wonderful. i routinely make zucchini bread in the summer because of all the zucchini we get but was looking for a new recipe. (mine recipe is okay, but I wanted to try something different)This one sounds like a winner (love the idea of the coconut and craisins) I'll be baking this weekend!

Camille said...

Jennifer ~ Ah, the pressure is on!! I do hope you like it. :)

Pam ~ I totally hear you on the flour conundrum....it's a tricky one, isn't it? I hope you enjoy it when you give it a go. :)

Patty ~ Large zucchinis seem to be my lot in life. I am currently grating up one from a friend that has yielded over ten cups of shreds!! Aack!! Yippee for the fact that it can be frozen and used at a later date. I do hope you enjoy this recipe for your large zucchini. :)

Stephanie ~ I hope your family enjoys it as much as we do. Hugs! :)

Maryann ~ Anything with craisins and coconut is yummy, don't you think? I'm thinking the addition of chocolate would be good too. Enjoy! :)

With love,
Camille

Lisa said...

Will definitely be adding this to my list of recipes to try :) Looks amazing!!

Camille said...

Lisa ~ I do hope you all enjoy it! You could also add in chocolate chips.....I think I might try that next time. Hugs! :)

With love,
Camille

Esther said...

Oh yes!! This is a keeper!! Thank you so much for sharing!! :-)

Cheesemakin' Mamma said...

Yum!

Camille said...

Esther ~ So glad you approve. :)

Jackie ~ Scary yum! :)

With love,
Camille