ZUCCHINI CHOCOLATE COCONUT BREAD RECIPE (adapted from Bitchin’ Kitchen’s Zucchini Chocolate Coconut Bread)
makes 12 muffins and 1 mini loaf
1 1/8 cups whole wheat white flour
1/4 cup toasted wheat germ
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon espresso powder
1 1/2 cups shredded zucchini, squeezed and drained in a paper towel
1/2 cup low fat Greek yogurt
1/4 cup brown sugar
1/4 cup turbinado sugar, plus more for sprinkling
1/4 cup coconut oil (melted to a liquid if solid)
1 large egg, room temperature
1 teaspoon vanilla bean paste
1 cup shredded unsweetened coconut
Heat oven to 425 degrees -- you will reduce the temperature later -- and spray or line a 12-cup muffin tin and a mini loaf pan.
In a large bowl, whisk together the flour, wheat germ, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg, and espresso powder. Be sure to eliminate any cocoa powder lumps.
In another bowl, combine the zucchini, yogurt, sugars, coconut oil, egg, and vanilla. Mix well.
Pour the liquid ingredients into the flour mixture and stir just until fully incorporated. Fold in the coconut.
Scoop into muffin tins and mini loaf pan and sprinkle turbinado sugar on top of each.
Put muffins in the oven and reduce temperature to 400 degrees. After another five minutes, reduce to 375. Bake for another 15-20 minutes, until a toothpick comes out clean. Let cool in the pan for a few more minutes, then remove to a wire rack to cool.
I have no idea how to store these, they weren't around long enough for me to find out.