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Zucchini Bread with Coconut

4

0 min

Zucchini Bread with Coconut

Zucchini Bread with Coconut Photo 1

Time

0 min

Serving

8 persons

Calories

574

Rating

4.00★ (15)

Cuisine

Author: Victoria Buriak
My favorite recipe for zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise, the bread will be too mushy.

Ingredients

  • zucchini: 2 cups (grated)
  • ½ cups all-purpose flour: 2 piece
  • ¼ cups unsweetened coconut flakes: 1 piece
  • baking powder: 4 tsp
  • baking soda: 1 tsp
  • pinch salt: 1 piece
  • ¼ cups white sugar: 1 piece
  • vegetable oil: 0.75 cup
  • vanilla sugar: 2 tsp
  • ground cinnamon: 1 tsp
  • eggs, lightly: 3 piece (beaten)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
    Zucchini Bread with Coconut Photo 2
  2. Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
    Zucchini Bread with Coconut Photo 3
  3. Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
    Zucchini Bread with Coconut Photo 4
  4. Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
    Zucchini Bread with Coconut Photo 5
  5. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
    Zucchini Bread with Coconut Photo 6
  6. Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
    Zucchini Bread with Coconut Photo 7

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