Description
A moist, spiced quick bread with a tropical twist, using coconut oil for richness and a cinnamon-sugar crust. Zucchini adds natural sweetness and fiber, yielding a wholesome, dairy-free treat. Perfect for breakfast or snack time!
Ingredients
1 cup coconut oil, melted
1½ cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon salt
2 cups zucchini (grated)
¼ cup granulated sugar (for topping)
Crushed pistachios (¼ cup, to blend with topping sugar)
Instructions
Preheat oven to 350°F (180°C)
Line two 9×5-inch loaf pans with parchment paper and grease lightly with coconut oil
In a large bowl, combine melted coconut oil, 1½ cups sugar, and vanilla extract
Whisk in eggs until fully incorporated and mixture is smooth
In a separate bowl, mix 3 cups flour, 2 teaspoons cinnamon, baking soda, cream of tartar, and 1 teaspoon salt
Gradually add dry ingredients to wet mixture, mixing until just combined
Fold in grated zucchini (no squeezing)
Prepare topping by blending ¼ cup sugar with crushed pistachios
Divide batter evenly into prepared pans and sprinkle cinnamon-pistachio topping
Bake for 50 minutes or until a toothpick inserted comes out clean
Cool in pans for 10 minutes before transferring to a rack
Notes
Ensure zucchini is finely grated for even texture
Use room-temperature eggs for better emulsion
Toasted coconut flakes can be sprinkled under the cinnamon-sugar topping for added texture
Store in an airtight container for up to 3 days
Freezes well for up to 3 months
- Prep Time: 20
- Cook Time: 50
- Category: Bread recipes
- Method: Baking
- Cuisine: American with tropical influence