Wen-Jay's Coconut Cashew Zucchini Bread {RECIPE}

Wen-Jay's Coconut Cashew Zucchini Bread {RECIPE}

Meet Khaana Collective contributor Wen-Jay Ying!

The first word that comes to mind when I think about Wen-Jay, founder of Local Roots, is pioneer. Since 2011, she has revolutionized the way New Yorkers shop for local produce, meats and more by connecting them with sustainable family farmers and small-batch producers within 2 hours of the city. In essence, she has created a customizable farmer’s market that can be delivered to you or picked up from a local bar or cafe. To give you a sense of the scale of Wen-Jay’s impact on the local food system–she distributes over 60,000 lbs of local produce every year.

Wen-Jay was one of our first customers at Brooklyn Delhi and since then has become a dear friend. She continually inspires me with her dedication and unwavering mission to heal our local food system. I’m so thrilled to share more of Wen-Jay’s story with you.

Wen-Jay Ying's Coconut Cashew Zucchini Bread ingeniously adds our Korma Simmer Sauce to her zucchini bread. The coconut, cashews and warming spices pair oh so well with Local Roots zucchini and eggs.

Coconut Cashew Zucchini Bread by Wen-Jay Ying

Makes 2 loaves


3 cups stone ground all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon curry powder
1 tablespoon Brooklyn Delhi Coconut Cashew Korma (Available on Amazon or at a store near you)
3 large pasture raised eggs
1 cup vegetable oil
2 cups sugar
2 cups grated organic zucchini
Craisins (optional)


1. Preheat the oven to 350ºF. Grease two 9x5-inch loaf pans.

2. In a large bowl, mix the flour, salt, baking powder, baking soda, curry powder, cinnamon and nutmeg.

3. In a separate large bowl, whisk together the eggs, vegetable oil, sugar and vanilla extract until light and fluffy, about 2 minutes. Add in curry sauce. Fold the dry ingredients into the wet ingredients just until combined. Fold in the grated zucchini.

4. Take batter and divide between the two prepared pans. If adding craisins, pour 1/4 of batter into each pan, add raisins then pour remainder batter into each pan to cover craisins. Sprinkle salt on top of batter then bake for 45 to 50 minutes until a toothpick inserted comes out clean. Remove the loaves from the oven and allow them to cool then transfer to a cooling rack to cool completely. Slice and serve.

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