Zucchini Bread with Streusel Topping
Did you know, when baking, you can replace your usual oil with coconut oil in almost any recipe? Of course, some things pair more nicely than others, but in general our Hearty Naturals Organic Virgin Coconut Oil is light enough to use in most any dish. We’ve tested a zucchini bread recipe. You can experiment with baked goods and even add a little coconut oil to the toppings and icing for a coconut health boost.
Freshly baked coconut oil zucchini bread.
Zucchini Bread
3 eggs beaten
2 cups sugar
1 cup coconut oil
2 cups grated, raw unpeeled zucchini, drained
2 cups flour ¼ tsp baking powder
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp vanilla
1 cup chopped nuts (optional)
Streusel topping
½ cup flour
¼ cup brown sugar
½ tsp cinnamon
Mix together eggs, sugar and oil. Beat thoroughly. Stir in zucchini. Sift together flour, baking soda, baking powder, salt, and cinnamon; set aside ½ cup if adding nuts. Add flour mixture to zucchini, stir to mix. Stir in vanilla. Mix reserved flour with nuts, add to batter and mix well. Pour into two greased and floured 8×4 loaf pan. Top with streusel topping. Bake at 325 for 50-60 minutes. Cool before slicing.
