Name: Zucchini Bread with Coconut
Prep time: 25 min
Cook time: 60 min
Total time: 95 min
Yield: 1
Ingredients: 2 cups grated zucchini; 2.5 cups all-purpose flour; 1.25 cups unsweetened coconut flakes; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 pinch salt; 1.25 cups white sugar; 0.75 cup vegetable oil; 2 teaspoons vanilla sugar; 1 teaspoon ground cinnamon; 3 large eggs, lightly beaten

Zucchini Bread with Coconut

0 Likes

Prep Time:
25 minutes

Cook Time:
60 minutes

Total Time:
95 minutes

Moist and chewy cinnamon-spiced zucchini bread with coconut.

Ingredients:

2 cups grated zucchini
2.5 cups all-purpose flour
1.25 cups unsweetened coconut flakes
1 teaspoon baking soda
1.25 cups white sugar
0.75 cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon
3 large eggs, lightly beaten

Instructions:

Preheat the oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
Place the grated zucchini in a colander over the sink and press out excess liquid with your hands.
In a mixing bowl, mix together the flour, coconut flakes, baking powder, baking soda, and salt.
Using an electric mixer, beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl until foamy. Add zucchini and eggs, then combine with dry ingredients. Pour mixture into the prepared loaf pan.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
Take out of the oven and allow it to cool in the pan for 10 minutes. Then, flip it onto a wire rack and let it cool completely.

We use cookies

Similar Recipes

Caribbean Zucchini Bread

Honey Butter Zucchini Bread

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts

Healthy banana and zucchini bread recipe

Gluten-Free Raspberry Zucchini Bread