1
Preheat oven to 350°F. Grease a loaf pans, dust them with a bit of flour and set aside. Or you can line the pans with parchment paper.
2
In a small bowl combine the almonds, poppy seeds, lemon zest, shredded coconut, goji berries, and ginger. Set aside.
3
In another bowl mix the coconut oil with the honey, and then add the coconut sugar. Add the egg and mix well. Stir in the vanilla and then the zucchini (low speed if you are using a mixer).
3
In a separate bowl, combine the whole wheat flour, baking soda, baking powder, salt, cinnamon, and curry powder.
4
Add these dry ingredients to the wet ingredients.
5
By hand, fold in the almonds, poppy seed, lemon zest, goji berries, shredded coconut, and crystalized ginger mixture. Save a bit of this to sprinkle on the tops of the zucchini loaf before baking for a bit of texture. Avoid over mixing the batter, it should be thick and moist.
6
Pour the batter into the loaf pan. Make sure it is level in the pans, by running a spatula over the top of each loaf. Bake for about 40-45 minutes on a middle oven rack. Don't over bake it to keep it moist, as it will continue to cook even after it is removed from the oven as it is cooling. Remove from the oven and cool the zucchini bread in pan for about ten minutes. Turn out onto wire racks to finish cooling - if you leave them in their pans, they will get sweaty and moist (not in a good way) as they cool.
Makes 1 loaf.
