Coconut Cashew Zucchini Bread

Coconut Cashew Zucchini Bread

Recipe by Wen-Jay Ying

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.

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

3 large pasture raised eggs

1 cup vegetable oil

2 cups sugar

2 cups grated organic zucchini

Craisins (optional)


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

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

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.

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.