Ka Zucchini Coconut Quick Bread

Name: Ka Zucchini Coconut Quick Bread
Ingredients: Quick Bread; 2 eggs, large; 1/4 cup honey; 1/2 cup vegetable oil; 1/3 cup brown sugar; 1/4 teaspoon coconut extract (optional); 1/2 teaspoon ground ginger; 1 cup unbleached all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 2 cups grated zucchini, unpeeled; 1/2 cup unsweetened dried shredded coconut; Glaze; 1 cup confectioners' sugar; 2 tablespoons coconut milk powder (optional); 2 tablespoons milk; 1/4 cup toasted coconut (optional)

18 ingredients

13 steps

Ingredients

Quick Bread
2 eggs, large
1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 teaspoon coconut extract (optional)
1/2 teaspoon ground ginger
1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini, unpeeled
1/2 cup unsweetened dried shredded coconut
Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk powder (optional)
2 tablespoons milk
1/4 cup toasted coconut (optional)

Directions

1

Preheat oven to 350.
2

Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
3

Bread:
4

Combine eggs, honey, oil, sugar and coconut flavor until smooth.
5

Add the dry ingredients and mix until well combined.
6

Stir in zucchini and coconut.
7

Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
8

Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
9

Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
10

Glaze:
11

Sift together dry ingredients.
12

Mix in milk.
13

Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.