ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- 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.
- Pour zucchini batter into the prepared loaf pan.
- 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.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
ZUCCHINI COCONUT BREAD
Make and share this Zucchini Coconut Bread recipe from Food.com.
Provided by HopeK
Categories Quick Breads
Time 1h40m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degree F.
- Grease 2 loaf pans.
- Combine all ingredients in mixing bowl.
- Mixture will be very thick.
- Pour equal amounts of batter into 2 loaf pans.
- Bake 1 hour and 15 minutes or until done.
Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS
Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.
Provided by ksparkleg1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
- Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 500.2 calories, Carbohydrate 57.9 g, Cholesterol 55.8 mg, Fat 28 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 637.9 mg, Sugar 27.3 g
COCONUT CHIP ZUCCHINI BREAD
This is a different, not-too-sweet zucchini bread that I like because it doesn't have that "oiliness" I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves.
Provided by EdsGirlAngie
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine oil, eggs and sugar.
- Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
- Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
- Add vanilla, chocolate chips and coconut; stir to blend.
- Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
- Cool slightly, then remove from pans and place on baking racks to completely cool.
CHOCOLATE CHIP ZUCCHINI BREAD
Moist zucchini bread gets a simple makeover with chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
- Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Cool completely in the pan on a cooling rack.
COCONUT BREAD
My adaption of Coconut Bread based on several sources trickling down to SmittenKitchen. She wrote "This loaf, once baked, entirely filled and towered above my 9x5x3 (8-cup) loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins. The crumb is more coarse than banana bread, and less squishy-moist. Also the texture changes from the dark crust to the tender center that makes this bread excellent toasted with a pat of butter and sprinkling of powdered sugar.
Provided by momaphet
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. In a small bowl, whisk together eggs, milk and vanilla.
- In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth - be careful not to overmix.
- Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. Cool in pan five minutes, before turning out onto a cooling rack.
Nutrition Facts : Calories 4390.3, Fat 145.3, SaturatedFat 99.3, Cholesterol 597.9, Sodium 2592, Carbohydrate 692.7, Fiber 22.1, Sugar 263.2, Protein 82.4
COCONUT BREAD
Make and share this Coconut Bread recipe from Food.com.
Provided by DangerousWithKnives
Categories Breads
Time 1h20m
Yield 12 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 180c.
- Lightly whisk eggs, milk and vanilla together. Sift flour, baking powder and cinnamon into another bowl, add sugar and coconut and stir to combine. Make a well in the centre and gradually stir in the egg mixture until just combined.
- Add melted butter and stir until the mixture is just smooth, being careful not to over-mix.
- Pour into a greased and floured 21 x 10cm loaf tin and bake in the oven for 1 hour, or until bread is cooked when tested with a skewer.
- Leave in the tin to cool for 5 minutes, remove to cool further on a wire rack.
- Serve in thick slices, toasted, buttered and dusted with icing sugar.
Nutrition Facts : Calories 297, Fat 11.5, SaturatedFat 8, Cholesterol 52.1, Sodium 118.2, Carbohydrate 44.2, Fiber 1.5, Sugar 22.2, Protein 5
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
COCONUT BREAD
This recipe was one of my Mom's. Easy enough to make, even for a first time baker and the results are a beautiful sweet bread with a nice texture. Enjoy it with your morning coffee or your afternoon tea!!
Provided by Nova Scotia Cook
Categories Quick Breads
Time 1h10m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, baking powder, salt & sugar in a bowl.
- Add melted shortening & milk.
- Next add beaten egg, vanilla and coconut.
- Bake in greased loaf pan for 1 hour at 350 degrees.
Nutrition Facts : Calories 199.3, Fat 7, SaturatedFat 5.1, Cholesterol 19.8, Sodium 338.9, Carbohydrate 30.6, Fiber 1.7, Sugar 11.7, Protein 4.2
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