Bursts of tart partridgeberries combined with coconut in a sweet bread that is quick and easy to make! You can also use blueberries or cranberries 🙂
I love a good berry loaf! I also love coconut! So I combined the two into one moist delicious sweet bread!
I have a lot of partridgeberries in my freezer this time of year as it’s picking season and I’m sure a lot of my Newfoundland followers do too! Haul out those berries, no need to thaw them and make this Partridgeberry Coconut Bread for your company this long holiday weekend (Canada Thanksgiving). Your company will thank you 🙂 as well as your kids, your husband and whoever else you share it with!
Partridgeberry Coconut Bread
A moist loaf with a slight coconut flavor plus bursts of tart partridgeberries ~ a beautiful addition to any brunch this Thanksgiving Weekend!
- 1/2 cup butter, room temperature
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla extract (or 1/2 tsp coconut extract for a more concentrated coconut flavor)
- 2 cups white flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup low fat milk
- 1 1/4 cup flaked unsweetened coconut (I used medium)
- 1 heaping cup of partridgeberries, fresh or frozen (or blueberries or cranberries)
Preheat oven to 350 degrees. Grease a 9x5in loaf pan. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and beat well until combined. Beat in vanilla.
In another bowl combine the flour, baking powder and salt and whisk to combine.
Add the flour mixture and milk to the wet ingredients and beat well to combine. Stir in coconut and partridgeberries ~ stir until just combined. Batter will be thick.
Pour batter into greased loaf pan and bake for 1 hour or until tester inserted into bread comes out clean. Remove from oven and let stand in loaf pan for about 10 minutes before removing and cooling on a wire rack. ENJOY! 🙂
NOTE: I used frozen berries but you could also use fresh. If your berries are frozen, DO NOT THAW! Add frozen berries to batter and stir to combine just before pouring into your loaf pan.
Here is another great recipe using Partridgeberries ~ Spicy Partridgeberry Cake with Salted Caramel Sauce
Loving this Life Living “Around the Bay” ~ DD
original recipe for Coconut Loaf from Taste of Home
An unbelievably moist “Lightened Up” Cake studded with wild Newfoundland Blueberries and Zucchini picked from my garden! And the icing on the cake, a tart Lemon Glaze!!!
What is it with sunny days! Got a great dose of Vitamin D today after 5 days of rainy weather! It’s been so blaahhh and dreary so today the sun is shining and I am gearing to go….doing laundry, baking cakes, sitting outside, getting veggies out of my greenhouse, and picking berries to make this melt in your mouth Blueberry Zucchini Cake with Lemon Glaze.
This year I’ve had an abundance of Zucchini in my garden and I’m always looking for yummy ways to use it up. I freeze some for blustery winter days to make a batch of Double Chocolate Zucchini muffins or to throw in a pot of soup. Today I’m using it fresh from the garden in this deliciously moist Blueberry Zucchini Cake with Lemon Glaze. Super moist from the zucchini, pops of blueberries in every bite and the lemon glaze just makes it so much more decadent!
When I saw this recipe online, it had a ALOT of sugar and oil so I lightened them up considerably. I also switched out some of the white flour with some whole wheat flour. I topped it off with a litle Lemon Glaze instead of the thick icing in the original recipe and the result ~ AMAZINGLY DELICIOUS!
Blueberry Zucchini Cake with Lemon Glaze
A “Lightened Up” cake studded with wild Newfoundland Blueberries and super moist from the grated zucchini topped off with a tart Lemon Glaze!
- 1 large egg
- 1/3 cup liquid egg whites
- 1/2 cup coconut oil, melted
- 1/2 cup apple sauce, unsweetened
- 1 TBSP vanilla extract
- 1 1/2 cups white sugar
- 2 cups zucchini, shredded
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking power
- 1/4 tsp baking soda
- 2 cups blueberries, fresh or frozen
- 1 cup icing sugar
- 1 TBSP lemon juice
- 1 TBSP water
- 2 tsp lemon zest
Set oven to 350 degrees.
Grease a 9×13 pan.
Whisk eggs, egg whites, melted coconut oil, applesauce, vanilla extract and sugar until well blended. Stir in the zucchini until combined. Set aside.
In a small bowl, whisk the flours, salt, baking powder, baking soda. Add dry ingredients to the wet ingredients and mix lightly until just combined. Add blueberries and fold in gently.
Pour batter into 9×13 pan and bake for 45 – 50 minutes. Remove pan from oven and let cool.
To make the glaze, in a small bowl mix the icing sugar, lemon juice, water and lemon zest until combined and smooth. Using a spoon, lightly drizzle over cooled cake. ENJOY!!
NOTE: When you grate the zucchini, make sure you squeeze out the moisture with a paper towel. If you do not have coconut oil, just use vegetable oil. If using frozen blueberries, do not thaw. Add them frozen to the batter.
Loving this Life Living “Around the Bay” ~ DD
original recipe from: http://www.theviewfromgreatisland.com