Zucchini Coconut Nut Bread
Prep: 20 min
Cook: 60 min
Total: 80 min
Serves: 16
5,547 views
Shredded zucchini keeps this spiced loaf remarkably moist, while coconut and toasted pecans add richness and a warm hint of cinnamon runs throughout. The recipe makes two loaves, so you can share one and keep one. It's a clever, delicious way to use up a summer surplus of zucchini, and it slices beautifully for gifting.
Ingredients
Ingredients
- 3 Cups Zucchini
- 3 - Egg
- 1 1/2 Cups White Sugar
- 1 Cup Vegetable Oil
- 3 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Cup Pecan (or Almond)
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 Cup Coconut
Directions
Directions
- Beat eggs with sugar and oil.
- Add the shredded and drained zucchini (cream mixture).
- Sift together 3 cups flour with baking powder, baking soda, salt and cinnamon.
- Add to cream mixture.
- Add vanilla and mix thoroughly.
- Add remaining flour to coconut and nuts - Stir to coat.
- Add to mixture and mix thoroughly.
- Pour into 2 greased loaf pans.
- Bake at 325F for 1 hour or until done.
- Cool 10 min. in pan and remove.
Nutrition
Per serving · 16 servingsCalories
380
Fat
20 g
Saturated fat
4 g
Carbohydrates
45 g
Sugar
18 g
Fiber
2 g
Protein
6 g
Sodium
200 mg
Cholesterol
50 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 3 Cups Zucchini
- 3 - Egg
- 1 1/2 Cups White Sugar
- 1 Cup Vegetable Oil
- 3 1/2 Cups All-Purpose Flour
- 1 Tsp Baking Powder
- 1 Cup Pecan (or Almond)
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 Cup Coconut
Recipe Related Shopping
Bread Loaf Pan, 9.5 x 5 Inch, Set of 2
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