Zucchini is one of those vegetables that is incredibly versatile. (Actually, a die-hard botanist will tell you zucchini is actually a fruit.) Its bland taste forces the cook to get creative to make it tasty, and this Coconut Zucchini Bread is one of those recipes.
Zucchini is also sister to the yellow squash. Which is equally bland and completely interchangeable with zucchini.
And you know what? I made this recipe with yellow squash. My garden is exploding with the stuff, and I spent the day making a couple of my favorite zucchini bread recipes.
Except I used yellow squash.
I got this recipe years ago out of a Penzeys catalog. If you don’t have a Penzeys in your area, I’m sad for you! They have the BEST spices, and they usually have a free one they are giving away at most any time. Their catalogs are chock-full of interesting stories, and best of all, recipes to use their spices. Check them out: www.penzeys.com
This Coconut Zucchini Bread (I mean Yellow Squash bread) is fabulous with a cup of coffee, to grab as a snack or have for breakfast. I love its moistness and the crunch of coconut and walnuts. And it’s even better the next day.
Got squash? Make a couple of loaves of Coconut Zucchini Bread. (And I’ll share another favorite zucchini bread soon!)