Coconut Zucchini Bread

• FOR THE BREAD:
• 1/4 cups Sweetened Shredded Coconut
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Fine Salt
• 1 pinch Freshly Grated Nutmeg
• 1/2 cups Full-fat Coconut Milk (shake Can Well)
• 1 whole Large Egg
• 3 Tablespoons Organic Coconut Oil, Melted And Cooled Slightly
• 1 teaspoon Pure Vanilla Extract
• 3/4 cups Light Brown Sugar
• 1-1/2 cup Grated Zucchini
• FOR THE TOPPING:
• 2 Tablespoons Sweetened Shredded Coconut, Finely Ground
• 2 Tablespoons Light Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1-1/2 Tablespoon Organic Coconut Oil, Melted And Cooled Slightly

1. Preheat oven to 350 F. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray. In a dry skillet over medium heat, toast the sweetened shredded coconut, stirring constantly, until golden brown and fragrant. Remove from heat. Cool coconut and grind in a food processor, blender, or spice grinder.
2. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside. In a larger mixing bowl, combine coconut milk, egg, coconut oil, vanilla, brown sugar, and zucchini. Stir in reserved dry ingredients and pour into prepared loaf pan.
3. In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Cool for 10-15 minutes, then remove bread from pan and place on a cooling rack. Cool completely. Store leftovers in an airtight container.

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Taken from tastykitchen.com/recipes/breads/coconut-zucchini-bread/ (may not work)