{"id":5250,"date":"2013-08-22T17:08:11","date_gmt":"2013-08-22T23:08:11","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5250"},"modified":"2013-08-22T17:08:11","modified_gmt":"2013-08-22T23:08:11","slug":"coconut-oil-zucchini-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/08\/22\/coconut-oil-zucchini-bread\/","title":{"rendered":"Coconut Oil Zucchini Bread"},"content":{"rendered":"

Me and coconut oil became fast friends once we finally got around to meeting each other. \u00a0I’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. \u00a0And as you probably know by now, there are like a million other uses for this trendy cooking oil.<\/p>\n

\"coconutoilzucchinibread1\"<\/a><\/p>\n

This zucchini bread was a hit, which was a total relief. \u00a0When I poured (scooped) the batter into the pans I was worried about it. \u00a0Coconut oil just has a different consistency and doesn’t create the same textured batter as vegetable oil does. \u00a0It’s thicker and doesn’t fill the pans on its own, it needs some help into the corners. \u00a0This being my first time using coconut oil in a quick bread, I wasn’t confident that it would come out well. \u00a0If you have the same concern, no need to worry! \u00a0The loaf does end up being on the short side, but the texture is nice and while it is dense it isn’t heavy. \u00a0The zucchini isn’t overwhelmed by the coconut, which is rather mild. \u00a0If you really like and want a more distinct coconut flavor, then add some flaked sweetened or unsweetened coconut to the batter. \u00a0Some crushed pineapple might not be a bad idea either…<\/p>\n

I have an undying love for pecans, so that is what I used, but you can use walnuts or leave the nuts out altogether. \u00a0If you really want to go tropical, use macadamia nuts. \u00a0Yum.<\/p>\n

\"coconutoilzucchinibread2\"<\/a><\/p>\n

White whole wheat flour isn’t always a great substitute for all purpose, but it worked well here. \u00a0White whole wheat flour does have more texture than all purpose, so when\u00a0I tried it in a pound cake a while back it wasn’t great. \u00a0I’d imagine it would work in banana bread, though. \u00a0White 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. \u00a0I 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. \u00a0It’s all about lessening the guilt, am I right? \u00a0I have the same mentality with the coconut oil. \u00a0How can a slice of bread made with coconut oil, white whole wheat flour, and zucchini be BAD<\/em> for me? \u00a0It can’t. \u00a0What sugar? \u00a0It all cancels out… \u00a0So I’ll go ahead and eat another slice smothered in butter. \u00a0Eat up and enjoy!<\/p>\n

Coconut Oil Zucchini Bread<\/h3>\n

Adapted from Mom’s Zucchini Bread<\/a><\/p>\n

Ingredients<\/em><\/p>\n