Ka Zucchini Coconut Quick Bread - cooking recipe

Ingredients

Quick Bread
2 eggs, large
1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 teaspoon coconut extract (optional)
1/2 teaspoon ground ginger
1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini, unpeeled
1/2 cup unsweetened dried shredded coconut
Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk powder (optional)
2 tablespoons milk
1/4 cup toasted coconut (optional)

Preparation

Preheat oven to 350.
Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
Bread:
Combine eggs, honey, oil, sugar and coconut flavor until smooth.
Add the dry ingredients and mix until well combined.
Stir in zucchini and coconut.
Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
Glaze:
Sift together dry ingredients.
Mix in milk.
Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.