Me and coconut oil became fast friends once we finally got around to meeting each other. I’ve only used it in baked goods so far, but have plans to deepen my relationship with coconut oil by using it in my morning smoothie and as a substitute for vegetable or canola oil in stir fry. And as you probably know by now, there are like a million other uses for this trendy cooking oil.
This zucchini bread was a hit, which was a total relief. When I poured (scooped) the batter into the pans I was worried about it. Coconut oil just has a different consistency and doesn’t create the same textured batter as vegetable oil does. It’s thicker and doesn’t fill the pans on its own, it needs some help into the corners. This being my first time using coconut oil in a quick bread, I wasn’t confident that it would come out well. If you have the same concern, no need to worry! The loaf does end up being on the short side, but the texture is nice and while it is dense it isn’t heavy. The zucchini isn’t overwhelmed by the coconut, which is rather mild. If you really like and want a more distinct coconut flavor, then add some flaked sweetened or unsweetened coconut to the batter. Some crushed pineapple might not be a bad idea either…
I have an undying love for pecans, so that is what I used, but you can use walnuts or leave the nuts out altogether. If you really want to go tropical, use macadamia nuts. Yum.
White whole wheat flour isn’t always a great substitute for all purpose, but it worked well here. White whole wheat flour does have more texture than all purpose, so when I tried it in a pound cake a while back it wasn’t great. I’d imagine it would work in banana bread, though. White whole wheat flour apparently has the same health benefits of whole wheat flour, but without the stuff that gives whole wheat flour its strong flavor and darker color. I don’t know the proper terms for all of that or the reason behind it all, but I do know that when I can sneak good stuff into my baked goods without it changing the texture or flavor too much, I am on board. It’s all about lessening the guilt, am I right? I have the same mentality with the coconut oil. How can a slice of bread made with coconut oil, white whole wheat flour, and zucchini be BAD for me? It can’t. What sugar? It all cancels out… So I’ll go ahead and eat another slice smothered in butter. Eat up and enjoy!
Coconut Oil Zucchini Bread
Adapted from Mom’s Zucchini Bread
- 3 cups white whole wheat flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut oil, softened if needed
- 2 cups white sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 cups shredded zucchini, drained on paper towels for 10-15 minutes
- 1 cup toasted pecans, cooled to room temp
- Preheat oven to 325°F.
- Grease and sugar two loaf pans.
- Whisk together flour, salt, baking powder and baking soda in a medium sized bowl.
- Combine coconut oil and sugar and whisk well. Add in eggs, one at a time until thoroughly combined. Whisk in vanilla.
- Fold flour into the coconut oil mixture until just combined, then fold in zucchini and pecans.
- Divide batter evenly between the two pans and bake for 45 minutes to an hour. Check bread at 45 by inserting a toothpick into the center. If it comes out clean, then your bread is done. If it’s gooey, bake for another 10, then check again. Mine baked for close to an hour.