Ka Zucchini Coconut Quick Bread

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 eggs, large
• 1/4 cup honey
• 1/2 cup vegetable oil
• 1/3 cup brown sugar
• 1/4 teaspoon coconut extract (optional)
• 1/2 teaspoon ground ginger
• 1 cup unbleached all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups grated zucchini, unpeeled
• 1/2 cup unsweetened dried shredded coconut
• 1 cup confectioners' sugar
• 2 tablespoons coconut milk powder (optional)
• 2 tablespoons milk
• 1/4 cup toasted coconut (optional)

Recipe

• 1 preheat oven to 350.
• 2 lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
• 3 bread:.
• 4 combine eggs, honey, oil, sugar and coconut flavor until smooth.
• 5 add the dry ingredients and mix until well combined.
• 6 stir in zucchini and coconut.
• 7 scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
• 8 bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
• 9 remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
• 10 glaze:.
• 11 sift together dry ingredients.
• 12 mix in milk.
• 13 dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.