Toasted Coconut and Zucchini Bread

1.	Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
2.	Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
3.	Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
4.	In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
5.	Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
6.	Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
7.	Store in an airtight container at room temperature for several days.

	1 ½ cups sweetened flaked coconut (130 grams)
	1 cup grated zucchini (170 grams)
	2 large eggs
	¾ cup whole milk (175 ml)
	1 teaspoon vanilla
	¼ cup coconut oil , melted and cooled slightly (55 grams)
	2 ½ cup all-purpose flour (300 grams)
	½ teaspoon salt
	2 teaspoons baking powder
	¼ teaspoon ground cinnamon
	1 cup packed light or dark brown sugar (213 grams)