Coco-Zucchini Bread Recipe
Recipe source: Cooking Light (June 2017) a way to use up some coconut milk
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Cooking tools:
- Oven
- Mixing bowl
- Loaf pan
- Spoon
Ingredients
- 1 1/2 cup zucchini, shredded
- 3/4 cup brown sugar
- 140 grams coconut milk (light, 2/3 cup)
- 42 grams coconut oil (1/4 cup)
- 2 large eggs
- 8 ounces whole wheat flour (2 cups)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
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