It has been a whirlwind month for me. My boyfriend went in for routine surgery just to find out he has cancer. Malignant Melanoma to be exact. Two surgeries, buckets of tears, and a whole lot of worry later I find solace in my kitchen. My sanctuary, my oasis. Oasis had me thinking of sun, which had me thinking of palm trees, which led my mind to coconut. Inspired! I perused the internet looking for something tropical. Something a little different, but not really (if that makes sense).
I found a recipe that was coconutty, lime-y and best of all, called for zucchini (which just so happened to be in my CSA box this week). Score! I found the recipe here. I knew this recipe was a keeper when I couldn’t stop sticking my finger in the batter bowl.
Let’s talk about the glaze. Oh that glaze! A perfect balance of sweet and tart. I love how the coconut and the lime play nice together. The recipe makes lots of wonderful glaze and I let every last drop ooze down the sides and all around the loaf of bread. Sublime is putting it mildly.
This recipe is easy. I know, I say that all the time. It’s true. I whipped this together in less than 30, let it bake for 60, scarfed down a piece in less than 1 *blush*
Supplies: (Recipe copied and pasted)
- 1/4 cup Butter
- 1 cup Sugar (you might want to increase the amount, if you like yours more sweet)
- 2 whole Eggs
- 1 1/2 cups ripe zucchini, grated (about 2 zucchinis)
- 1/3 cup plain Low or No-Fat Greek Yogurt
- 1 tsp Rum or Rum Extract (I don’t have rum, so I used coconut extract)
- 1 tsp Vanilla Extract
- 2/3 cup flaked sweetened Coconut
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 2 cups All-Purpose Flour
- Preheat oven to 350 F. Grease a loaf pan.
- Cream butter and sugar then beat in eggs, one at a time.
- Add zucchini, yogurt, vanilla and the rum. Beat until well blended.
- Stir in coconut and all dry ingredients until just blended. Don’t over stir.
- Spoon batter into loaf pan.
- Bake for about an hour, or until toothpick comes out clean from the middle of the bread.
- Cool in the pan for 10 minutes or so, then transfer to serving plate.
For the glaze:
- 3 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 tsp Rum or Rum Extract (again used coconut extract)
- 3 Tbsp fresh squeezed Lime Juice
- Milk to get glaze to the right consistency (you can use coconut milk, in case you have that in hand)
- Zest of 1 lime
- Mix all ingredients except milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.
- Toast coconut under the broiler until just browned. Set aside.
- Drizzle glaze over bread. Top with toasted coconut and lime zest.
I used the largest bread pan I had, I suggest you do too. My batter came a little over the sides. No biggie. I also added the zest to the glaze itself instead of sprinkling it on top to give the glaze an extra lime punch.
I really hope you try this and love it as much as I did. If you change it up, I’d love to hear from you.