Zucchini Bread With Coconut Recipe

Name: Zucchini Bread With Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
2
Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
3
Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
4
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.
5
Pour zucchini batter into the prepared loaf pan.
6
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.

No nutrition data on file — estimate from the ingredient list.

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 1/2 cups all-purpose flour, 1 1/4 cups unsweetened coconut flakes, 4 teaspoons baking powder, 1 teaspoon baking soda, and more.

Yes, Zucchini Bread With Coconut 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.

Zucchini Bread With Coconut

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