Zucchini & Coconut Bread with Coconut Rum Lime glaze

by Shumaila

The very talented Amanda of Amanda’s Cookin started The Secret Recipe Club (or TSRC, here on) a while back. I know! Doesn’t it sound so cool and fun! Well, it is! The idea behind TSRC is simple. Each participating blogger is assigned one of the other participating blogs (much like a Secret Santa). No one reveals whose blog they have, they just visit, pick a recipe, and make it! My assigned blog this month was Suz’s Thru The Bugs on My Windshield.

Now, the moment I clicked on Suz’s blog, I knew what I wanted to make. Because the first recipe itself caught my eye! Now, I have to tell you, recently I have this craving for everything coconut. The list includes coconut chocolates, Indian dishes with coconut like the Kerala cauliflower dish I recently made and Pina Colada (yes, alcohol can never be left behind, can it!). So when I saw Suz’s recipe for coconut banana bread which was topped with coconut lime sauce (coconut lime sauce- who can resist that!) , I was sold.

Coincidentally, Suz tried this recipe for her last month’s TSRC blog hop. Well, Suz and I get attracted to the same sweet things, I guess! Besides this recipe, Suz who lives with her Mountain Man, has a lot of other good recipes that I am tempted to try and have bookmarked, including her Chicken Asparagus Penne Pasta salad, her never-fail Pie crust and Amanda’s Cantaloupe Quick Bread. Do check her blog out, guys (she makes her own homemade vanilla extract- yup, she is that good!) I did a slight variation to the recipe. Though I would have loved to try the recipe with bananas, my stomach just can’t digest it anymore. It’s sad, really, it is, especially at times like these! I used to love banana bread and to have coconut in it, ah! How good would that have been! Sigh! Well, some things you just can’t help, can you. So, instead of banana, I thought of using zucchini. The substitution worked really well, more than what I expected. The only problem, I feel, some might have is that since I took out the banana, some of the sweetness also went away with it. V found the sweetness perfect, and with the glaze you don’t miss the sugar, but if you like your stuff sweet, you should up the sugar amount. Another reason why the sweetness might have been off the mark was that I did not realise that my stock of sugar was low, and found out only when I started mixing everything up.

Now, not that I need a reason to make Pina Coladas, but this was a perfect time to make some! So, there I was, sipping my Pina Colada and biting into my take on Suz & Krista’s coconut banana bread, with this song playing on my mind.

Yes I like Pina Coladas
And getting caught in the rain
I’m not much into health food
I am into champagne
I’ve got to meet you by tomorrow noon
And cut through all this red-tape
At a bar called O’Malley’s
Where we’ll plan our escape.


Coconut Zucchini Bread with Coconut Rum Lime Glaze

Adapted from here

Ingredients

  • 1/4 cup Butter
  • 1 cup Sugar (you might want to increase the amount, if you like yours more sweet)
  • 2 whole Eggs
  • 1 1/2 cups ripe zucchini, grated (about 2 zucchinis)
  • 1/3 cup plain Low or No-Fat Greek Yogurt
  • 1 tsp Rum or Rum Extract (I used Malibu)
  • 1 tsp Vanilla Extract
  • 2/3 cup flaked sweetened Coconut
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 cups All-Purpose Flour

Directions

  1. Preheat oven to 350 F. Grease a loaf pan.
  2. Cream butter and sugar then beat in eggs, one at a time.
  3. Add zucchini, yogurt, vanilla and the rum. Beat until well blended.
  4. Stir in coconut and all dry ingredients until just blended. Don’t over stir.
  5. Spoon batter into loaf pan.
  6. Bake for about an hour, or until toothpick comes out clean from the middle of the bread.
  7. Cool in the pan for 10 minutes or so, then transfer to serving plate.

Coconut Rum Lime Glaze (I halved the recipe as there were ingredient issues!)

  • 3 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Rum or Rum Extract (again used Malibu)
  • 3 Tbsp fresh squeezed Lime Juice
  • Milk to get glaze to the right consistency (you can use coconut milk, in case you have that in hand)
  1. Mix all ingredients except milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.
  2. Toast coconut under the broiler until just browned. Set aside. (Do keep an eye while the coconut is broiling. I burnt a batch!)
  3. Drizzle glaze over bread. Top with toasted coconut and lime zest.

To view the rest of the SRC’s posts click on the link below:



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