Coconut Carrot-Zucchini Bread for Your Summer Harvest

August is prime time for carrots and zucchini. Why not combine them in one baked treat? To boost this recipe's health profile, I used applesauce in place of oil or butter, and it certainly doesn't taste less delicious. And, since I'm based in Hawaii, I also added shredded coconut to give it a little touch of paradise.


Coconut Carrot-Zucchini Bread

Recipe by Kelly Sloan

Ingredients

  • 1 medium zucchini
  • 1 medium carrot
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ¾ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • Shredded coconut

Directions

  1. Heat oven to 350°F.
  2. Cut off the ends of the zucchini and carrot. Shred with a box grater into a bowl. Set bowl aside.
  3. Combine flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a separate bowl, whisk together eggs, sugars, applesauce and vanilla extract. Add zucchini-carrot mixture to flour mixture, then add in the liquid mixture. Gently stir and fold batter until mixed well.
  4. Pour batter into greased loaf pan. Sprinkle with shredded coconut.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean and bread is golden brown. Let bread cool in the pan for 10 minutes. Remove and slice.
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Kelly Sloan

Kelly Sloan is a dietetics student at the University of Hawaii at Manoa. Kelly is a nutrition columnist for her school newspaper, Ka Leo O Hawaii, and her hometown newspaper.