Tuesday, August 16, 2011

Coconut Milk Zucchini Bread

I've recently been quite smitten with the tetras of coconut milk at Trader Joe's. I've never been a big milk drinker, but a chilled glass of this stuff is delightful. And, in baking, it imparts an added moistness.

2 C white whole wheat flour
1/2 C chestnut flour
1 C organic granulated sugar
1 t sea salt
1 T baking powder
1 t baking soda
1 t ground cardamom
1 t ground nutmeg
1/2 t ground cloves
1 C coconut milk
1/3 C organic plain yogurt
2 eggs
3 T olive oil
1 T pure vanilla extract
1-1/2 C grated zucchini

Preheat oven to 375 degrees. Whisk together all wet ingredients. Mix all dry ingredients. Mix until just moistened. Spoon into a prepared loaf pans. Bake until golden brown (approximately an hour) and a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes. Then invert onto a wire rack and cool completely.

1 comment:

  1. OH, I just love the sound of this bread...moist, tempting, delicious! I don't know which I'd try first...the zucc or the banana!