Carrot, Coconut and Zucchini Bread Recipe

Name: Carrot, Coconut and Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 2 large eggs, beaten; 1/2 cup canola oil; 3/4 cup light brown sugar; 1/2 cup granulated sugar; 2 large carrots, grated on the large holes of a box grater (1 packed cup); 1 medium zucchini, grated on the large holes of a box grater (1 packed cup); 1 1/4 cups shredded sweetened coconut

Servings: persons

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs, beaten
1/2 cup canola oil
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large carrots, grated on the large holes of a box grater (1 packed cup)
1 medium zucchini, grated on the large holes of a box grater (1 packed cup)
1 1/4 cups shredded sweetened coconut

1
Preheat the oven to 375.
2
Spray an 8-by-4-inch loaf pan with cooking spray.
3
In a medium bowl, whisk the flour with the baking powder, baking soda and salt.
4
In a large bowl, whisk the eggs with the canola oil and both sugars until smooth.
5
Stir in the carrots, zucchini and 3/4 cup of the shredded coconut, then fold in the dry ingredients just until combined.
6
Scrape the batter into the prepared pan and sprinkle with the remaining 1/2 cup of coconut.
7
Loosely tent the pan with foil and bake for about 1 hour and 30 minutes, until the top is golden brown and a tester inserted in the center of the loaf comes out clean.
8
Transfer the bread to a rack to cool for 30 minutes, then turn it out and let cool completely.

833

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt, and more.

Yes, Carrot, Coconut and Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot, Coconut and Zucchini Bread

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