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Zucchini Bread with Coconut

Shout out to Jeanetta R for sharing her favorite zucchini recipe! "The attached recipe is my favorite go to when I don’t have time to cook. I tweaked the recipe in which I grease the pan with bacon fat and use pumpkin spice in place of cinnamon. Top it off with a little honey butter and it turns into a nice meal, snack, whichever you prefer."

INGREDIENTS: 2 1⁄2 cups all-purpose flour

1 1⁄4 cups unsweetened coconut

flakes

4 teaspoons baking powder

1 teaspoon baking soda

1 pinch salt

1 1⁄4 cups white sugar

3⁄4 cup vegetable oil

2 teaspoons vanilla sugar

1 teaspoon ground cinnamon

2 cups grated zucchini

3 eggs, lightly beaten


INSTRUCTIONS:


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.



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