Zucchini Coconut Bread Food

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!

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.

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 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 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.

PINEAPPLE COCONUT ZUCCHINI BREAD

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.

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.

KA ZUCCHINI COCONUT QUICK BREAD

Steps:

• Preheat oven to 350.
• Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
• Bread:.
• Combine eggs, honey, oil, sugar and coconut flavor until smooth.
• Add the dry ingredients and mix until well combined.
• Stir in zucchini and coconut.
• Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
• Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
• Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
• Glaze:.
• Sift together dry ingredients.
• Mix in milk.
• Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

COCONUT-ZUCCHINI BREAD

Steps:

• Preheat oven to 350. Grease loaf pans and set aside.
• In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. Stir in the zucchini.
• In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the wet ingredients, mixing well. Fold in the coconut and chocolate chips. Pour into the loaf pans.
• Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. Cool on a baking rack.

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS

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.