Zucchini Coconut Loaf



Zucchini is definitely the most versatile vegetable ever! I would probably not be saying this if our veggie patch had have yielded the normal amount of zucchini this summer. Instead, this year, we've been inundated with big glorious zucchini. And so many of them. Even when we were convinced they had finished, Dad would stride in from the garden carrying what he confirms to finally be the last of the crop. This same ritual has been played out day after day for weeks now, and more zucchini are crammed in the fridge, created into meal after meal.


So yes, I have eaten zucchini every day for the past three months, but no, I'm certainly not complaining! It truly is so versatile, and when it's this fresh and homegrown you can't help but love it. Grilled, roasted and raw. We've had it ribboned in salads, cooked in frittata, stir fry, pasta and meatballs, and gifted many along the way. Because who doesn't love the gift of fresh produce?! Mum has pickled jars full. I've drank it in green smoothies. I've even grated it in my overnight oats. And finally, I've baked this ever so delightful Zucchini Coconut Loaf.



Zucchini Coconut Loaf
Makes 1 Loaf

2 1/2 cups almond meal*
1/2 cup shredded coconut
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
1/2 tsp baking soda
2 cups grated zucchini, squeezed
2 eggs
2 tbsp dark muscovado sugar
2 tbsp coconut oil
1 tsp vanilla


Preheat oven to 180C and prepare a loaf tin with baking paper. Grate zucchini and squeeze the water out with your hands, until you have about 2 cups. Combine all the dry ingredients together. In a separate bowl, beat eggs, sugar, oil and vanilla together. Add this and the zucchini to the dry ingredients and mix well. Poor into loaf tin, sprinkle with coconut and bake for approximately 45 minutes.

Enjoy.

*According to the Monash Uni Low FODMAP app, 1/4 cup of almond meal is low FODMAP, this is equivalent to a small slice of this loaf. Substitute some almond meal for walnut meal if you wish 

4 comments:

  1. I have everything in my pantry ready to make this recipe - EXCEPT FOR THE ZUCCHINI !!

    ReplyDelete
    Replies
    1. Oh no! I hate when that happens! You'll definitely have to plant some zucchini next summer ;) your veggie patch was pumping!

      Delete
  2. Could I freeze this in slices? So take a piece out each day for afternoon tea?

    ReplyDelete
    Replies
    1. Hi Christina,
      I have never frozen this one before, but I think if you wrapped individual slices up it would be ok. Please let me know if you try :)

      Delete

All content, design & photos are by Stephanie Papillo, unless otherwise indicated. © 2015. Powered by Blogger.
Back to Top