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Zucchini Coconut Loaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Enhance traditional bread with rich coconut and nutmeg for a decadent twist.
Ingredients:
  • 1 egg
  • 0.5 cup vegetable oil
  • 1 cup grated zucchini
  • 0.5 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 cup flaked coconut
  • 0.5 cup currants
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease a 9x5x3 inch loaf pan.
  • In a small pan, bring one cup of water to a boil. Add currants or raisins and boil for two minutes. Drain well.
  • Combine egg, oil, and sugar in a mixing bowl. Mix in zucchini and vanilla extract.
  • In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Mix well. Pour mixture over the batter in the mixing bowl and stir to combine. Transfer the batter to a greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool completely before wrapping.

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