Zucchini Coconut Loaf

Zucchini is definitely the most versatile vegetable ever! I would probably not be saying this if our veggie patch had have yielded the normal amount of zucchini this summer. Instead, this year, we’ve been inundated with big glorious zucchini. And so many of them. Even when we were convinced they had finished, Dad would stride in from the garden carrying what he confirms to finally be the last of the crop. This same ritual has been played out day after day for weeks now, and more zucchini are crammed in the fridge, created into meal after meal.

So yes, I have eaten zucchini every day for the past three months, but no, I’m certainly not complaining! It truly is so versatile, and when it’s this fresh and homegrown you can’t help but love it. Grilled, roasted and raw. We’ve had it ribboned in salads, cooked in frittata, stir fry, pasta and meatballs, and gifted many along the way. Because who doesn’t love the gift of fresh produce?! Mum has pickled jars full. I’ve drank it in green smoothies. I’ve even grated it in my overnight oats. And finally, I’ve baked this ever so delightful Zucchini Coconut Loaf.

Zucchini Coconut Loaf
Makes 1 Loaf

2 1/2 cups almond meal*
1/2 cup shredded coconut
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp salt
1/2 tsp baking soda
2 cups grated zucchini, squeezed
2 eggs
2 tbsp dark muscovado sugar
2 tbsp coconut oil
1 tsp vanilla

Preheat oven to 180C and prepare a loaf tin with baking paper. Grate zucchini and squeeze the water out with your hands, until you have about 2 cups. Combine all the dry ingredients together. In a separate bowl, beat eggs, sugar, oil and vanilla together. Add this and the zucchini to the dry ingredients and mix well. Poor into loaf tin, sprinkle with coconut and bake for approximately 45 minutes.

Enjoy.

*According to the Monash Uni Low FODMAP app, 1/4 cup of almond meal is low FODMAP, this is equivalent to a small slice of this loaf. Substitute some almond meal for walnut meal if you wish