How to Make Zucchini Coconut Loaf - A Step-by-Step Guide

Looking for a delicious and unique way to use up all that zucchini that's in season? Look no further than this delectable Zucchini Coconut Loaf recipe. This moist and flavorful loaf is the perfect way to enjoy the abundance of zucchini in the summer months.

Whether you have a bumper crop of zucchini from your garden or just picked up a few at the farmer's market, this recipe is a fantastic way to make use of this versatile vegetable. The combination of zucchini and coconut in this loa...

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Ingredients

  • 1 egg
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 1 cup grated zucchini
  • ½ teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup flaked coconut
  • ½ cup chopped walnuts
  • ½ cup currants

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 1 -9x5x3 inch loaf

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  • In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  • In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
  • Nutrition

    274 cal.

    • Total Fat: 14g
    • Saturated Fat: 3g
    • Cholesterol: 16mg
    • Sodium: 239mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 29mg
    • Iron: 1mg
    • Potassium: 135mg