ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
ZUCCHINI COCONUT BREAD
Make and share this Zucchini Coconut Bread recipe from Food.com.
Provided by HopeK
Categories Quick Breads
Time 1h40m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degree F.
- Grease 2 loaf pans.
- Combine all ingredients in mixing bowl.
- Mixture will be very thick.
- Pour equal amounts of batter into 2 loaf pans.
- Bake 1 hour and 15 minutes or until done.
Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6
COCONUT LIME ZUCCHINI BREAD RECIPE - (3.7/5)
Provided by á-6416
Number Of Ingredients 17
Steps:
- 1. Preheat your oven to 350 degrees. 2. Into a large mixing bowl or stand mixer place 3 eggs, 3/4 cup oil and 1 1/2 C sugar. Beat the mixture together until well combined. 3. Add 2 teaspoons lime zest, 1 teaspoon lime juice...and 1 teaspoon coconut extract. 4. Find a nice zucchini. Wash it and shred it up. I opted to leave the peel on, thought it might look kind of pretty. :) You need 2 cups total, toss it into the bowl and give it a stir to combine. 5. Into a medium-sized mixing bowl add 2 1/2 cup flour, 2 teaspoons baking powder, 3/4 teaspoon salt and 1/4 teaspoon soda. Toss them around a bit with a fork to make sure everything is well combined. Add it to the wet mixture. 6. Add 3/4 cup coconut to the bowl. 7. Mix it together, just until all of the flour has been incorporated. You don't want to over mix, alright? It will give you a dry bread. 8. Take some parchment paper (or wax paper) are draw the bottom of your pans onto it. Cut the paper out and line the bottom of the pans with it. Then spray them generously with cooking spray with flour added. I love this Bakers Joy, you can also find Pam spray with flour as well. 9. I ended up using a large loaf pan (9 1/2 x 5 1/2) and two small loaf pans (4 1/2 x 3 1/2). There wasn't quit enough batter for 2 large pans. However, the small pans ended up working better than the large pan. The little slices had more glaze. :) Next time, I believe I will opt for small pans all around. 10. Bake for 20-25 minutes for the small pans, and 35-45 minutes for the large pan. 11. While the loaves are still hot from the oven, mix together 1/2 cup sugar, 2 tablespoons lime juice and 1/2 teaspoon coconut syrup. 12. Spread the glaze over the hot loaves. I spread some up along the sides as well. Make sure the loaves are on a cooling rack with a cookie sheet or some parchment paper underneath to catch the excess glaze. 13. Let the loaves cool just a bit and then you are ready to dig in! Wrap leftover loaves with plastic wrap. They taste even better the second day!
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