Coconut Zucchini Bread

Preheat oven to 350 F. Prepare an 8×4-inch loaf pan by coating with oil/flour baking spray. In a dry skillet over medium heat, toast the sweetened shredded coconut, stirring constantly, until golden brown and fragrant. Remove from heat. Cool coconut and grind in a food processor, blender, or spice grinder.

In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside. In a larger mixing bowl, combine coconut milk, egg, coconut oil, vanilla, brown sugar, and zucchini. Stir in reserved dry ingredients and pour into prepared loaf pan.

In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Cool for 10-15 minutes, then remove bread from pan and place on a cooling rack. Cool completely. Store leftovers in an airtight container.