yield: makes one 9×5 loaf total time: 1.5 hours
1 2/3 cup whole wheat pastry flour
1 cup loosely packed brown sugar
2/3 cup unsweetened, flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut oil, melted
1 3/4 cup freshly grated zucchini
2/3 cup milk or dark chocolate chips, tossed in a little flour so they don’t fall to the bottom
Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with coconut oil and set it aside.
In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon and salt. In a small bowl, stir together the coconut milk, vanilla and coconut extracts. Add the coconut milk to the dry ingredients and stir, then begin to stir in the melted coconut oil. Once combined and wet, stir in the zucchini and chocolate chips. Pour the batter into the greased loaf pan.
Bake for 65 to 75 minutes, or until the center is set and no longer jiggly. If at any point the top of the bread begins to brown too much, tent it with aluminum foil. Allow the bread to cool completely before serving. It may sink slightly in the center once cool, even if is cooked the entire way through.