Coconut Zucchini Bread
Coconut Zucchini Bread is moist and delicious with hidden vegetables inside! With a sweet island flare you could even add diced pineapple!
Servings: 16
Equipment
- 2 9x5 loaf pan
- 2 bowls
Ingredients
- 3 eggs
- 2 c sugar
- 1 c vegetable oil
- 3 c all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1.5 c zucchini shredded
- 3/4 c coconut shredded
Instructions
- Preheat oven to 350 degrees F and spray two 9x5" loaf pans with non stick spray.
- In a bowl whisk together sugar, eggs, vanilla and oil. In another bowl whisk together flour, baking soda, powder, salt and cinnamon.
- Slowly incorporate dry into wet ingredients until mixed. Shred zucchini on a few paper towels, fold over the top and press gently down to absorb excess water.
- Gently fold in shredded zucchini and coconut into batter. Pour equally into the 2 loaf pans and bake for 40-45 minutes. Check doneness by inserting toothpick into center. It is done when no wet batter remains and only crumbs are attached.
- Set on cooling wire rack for 10 minutes before sliding out.
- ** If you want to use the batter to make muffins, bake for 18 - 20 minutes or until the top springs back when gently touched in the center.
Video
Nutrition
Serving: 2oz | Calories: 329kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 228mg | Potassium: 90mg | Fiber: 1g | Sugar: 26g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg