Zuchinni & Coconut Cupcakes, originally uploaded by jasonrr.
…this coconut zucchini bread made into muffins is really good. It is even better as cupcakes with a little cream cheese icing and extra coconut on top. You could add a half a cup less of zucchini for a fluffier cake but I like that this is almost the texture of carrot cake. After being given a ton of zucchini this weekend, I went a bit crazy and made three loaves and eight muffins. Luckily the loaves can be frozen.
Here is my recipe for a small batch of cream cheese icing:
4 oz on cream cheese
1 tbsp butter
1 tsp vanilla
¾ cup of confectioners sugar
Having been the lucky recipient of some of this zuccini bread I can tell you it is delicious without icing. I’ve been warming it on the lowest setting in the toaster oven in the morning and enjoying a slice with an egg for breakfast. It is also absolutely yummy as an afternoon snack with Lady Grey decaffinated tea! The taste and texture make it the best zuccini bread I can ever remember having.
I just noticed that I misspelled zucchini–both times! The reading teacher in me just wouldn’t let that go!
How wonderful. those just look so good with that icing