Zucchini Coconut Bread My New Favorite Food

ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

ZUCCHINI COCONUT BREAD

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.

ZUCCHINI PINEAPPLE BREAD II

Steps:

• Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
• In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
• Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

ZUCCHINI BREAD WITH COCONUT

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.

ZUCCHINI APPLE BREAD

Steps:

• In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples., Transfer to 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks.

ZUCCHINI COCONUT BREAD (MY NEW FAVORITE)

Steps:

• 1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
• 2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
• 3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
• 4. Combine streusel ingredients.
• 5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
• 6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
• 7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.

CHOCOLATE COCONUT ZUCCHINI BREAD

Steps:

• Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
• whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
• Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
• Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
• In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons

THE BEST EVER ZUCCHINI BLENDER BREAD

Steps:

• Add oil to blender.
• Add enough chopped zucchini to equal 3 cups when blended. Use the measure lines on your blender.
• Add salt, baking powder & baking soda. Add egg. Blend.
• Add vanilla and cinnamon. Blend.
• In a bowl, whisk the flour and sugar until blended. Add the blender mix and mix well, OR if your blender is large and high powered, just add the flour/sugar mixture into the blender a cup at a time and blend until well combined.
• Bake at 350 degrees, 45-50 minutes or until a tooth pick comes out clean.

ZUCCHINI COCONUT LOAF

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.

COCONUT CHIP ZUCCHINI BREAD

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.

ZUCCHINI COCONUT LIME BREAD

Steps:

• Preheat Oven to 350 degrees
• In a large bowl combine oil, yogurt lime juice and sugar. Mix. Add eggs one at a time. Mix and set aside.
• In a separate bowl whisk flour, baking soda, baking powder, salt, and lime zest (option). Set aside
• Add Dry ingredients to wet ingredients and mix. Do not over mix. Batter should be thick and lumpy.
• Add shredded Zucchini, coconut and vanilla. Gently fold to combine.
• Divide batter into 2 loaf pans that have been sprayed with cooking spray.
• Take 1/4 cup per loaf of shredded coconut and sprinkle on top. Add 1/4 cup of sugar per loaf and sprinkle on top.
• Bake at 350 Degrees for 50-60 minutes or until tooth pick comes out clean. Allow to sit for 5 minutes and turn out of pan. Bread can be stored on the counter for 1-2 days or in the refrigerator for up to a week. Enjoy!

LIME COCONUT ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two 8 1/2" x 4 1/2" bread pans (loaf pans) with baking spray. Set aside.
• Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
• In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
• Add dry ingredients into the wet ingredients and mix until just combined.
• Stir in shredded zucchini, coconut, and vanilla extract.
• Divide the batter evenly between the two bread pans.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
• Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
• For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
• Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
• Enjoy!
• Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.

COCONUT ZUCCHINI BREAD

Steps:

• Preheat the oven to 350F and butter an 9×5 loaf pan.
• Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.
• Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.
• Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.
• Pour the batter into the prepared pan, top with extra coconut, and bake for 55-60 minutes, or until a cake tester comes out clean. You'll likely need to tent the pan with foil after 30 minutes, so the coconut doesn't brown too much.
• Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE

Steps:

• Preheat the oven to 350. Lightly grease an 8" loaf pan.
• In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
• Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
• Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
• Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
• Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.