Zucchini Coconut Bread

Name: Zucchini Coconut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 c. sugar; 3 eggs; 1 c. oil; 2 c. grated zucchini; 1 tsp. vanilla; 3 c. flour; 1 tsp. cinnamon; 1 tsp. soda; 1 tsp. baking powder; 1 tsp. salt; 1/2 c. milk; 1 1/2 c. coconut

Eats Now Editorial Team · Vegetarian

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Zucchini Coconut Bread – a delicious recipe with sugar, eggs, oil, zucchini, vanilla, flour. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 c. sugar
3 eggs
1 c. oil
2 c. grated zucchini
1 tsp. vanilla
3 c. flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 1/2 c. coconut

1
Combine sugar, eggs and oil.
2
Mix well.
3
Stir in zucchini and vanilla.
4
Sift flour, cinnamon, soda, baking powder and salt together.
5
Add to zucchini mixture.
6
Add milk and mix well.
7
Stir in coconut.
8
Turn into 2 greased and floured loaf pans.
9
Bake at 350u00b0 for 1 hour or until done.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 2 c. sugar, 3 eggs, 1 c. oil, 2 c. grated zucchini, and more.

Yes, Zucchini Coconut 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.

Quick Info

Servings
4 servings
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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