Slightly Different Zucchini Bread Recipe

Name: Slightly Different Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooking oil; 1 cup granulated sugar (white); 1 cup packed brown sugar; 3 eggs; 3 teaspoons vanilla extract; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/4 teaspoon baking powder; 1 teaspoon baking soda; 3 cups all-purpose flour; 1/2 cup coconut; 2 cups grated zucchini (heaping)

Servings: persons

1 cup cooking oil
1 cup granulated sugar (white)
1 cup packed brown sugar
3 eggs
3 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/2 cup coconut
2 cups grated zucchini (heaping)

1
Mix eggs, oil, white sugar, brown sugar, and vanilla until well blended. (I mix this by hand but an electric mixer can also be used.).
2
In separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg).
3
Add dry ingredients to the egg mixture and mix well.
4
Add the coconut and zucchini and mix well. (I use my food processer rather than grating the zucchini, and I just make sure it is chopped very fine -- much easier than hand grating.).
5
Pour into greased pan. This recipe originally called for using a 9x5 bread loaf, but I tend to use the mini loaf pans because we can't eat an entire 9x5 loaf that quickly.
6
Bake at 350 degrees for approximately 60 minutes if using the 9x5 pan (or until toothpick or cake tester comes out clean when inserted near the middle). When I use the smaller bread/loaf pans, I use 4 of the pans and bake for 35-45 minutes depending on which oven I am using (one oven bakes faster/hotter than the other).
7
I have found this bread is even better the next day, and it can easily be frozen.

1402

kcal

Calories

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup cooking oil, 1 cup granulated sugar (white), 1 cup packed brown sugar, 3 eggs, and more.

Yes, Slightly Different 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.

That's it — enjoy your meal!

Slightly Different Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions