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Coconut Zucchini Bread

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
95 min
SERVINGS
8 servings
Coconut Zucchini Bread
Ingredients
  • 2 cups grated zucchini
  • 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
  • 3 large eggs, lightly beaten
Instructions
1
Heat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if preferred).
2
Prepare a 9x5-inch loaf pan by lightly coating it with cooking spray or oil.
3
Drain excess moisture from grated zucchini in a colander, allowing you to remove as much liquid as possible with your hands.
4
Combine the dry ingredients of flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
5
Using an electric mixer, blend sugar, oil, vanilla extract, and cinnamon in a separate mixing bowl until it reaches a light and airy consistency. Mix in the zucchini and eggs, ensuring they are fully incorporated.
6
Gradually add the wet ingredients to the dry ingredients in the mixing bowl, stirring until everything is well combined.
7
Pour the mixture into your prepared loaf pan and bake in a preheated oven until a toothpick inserted into the center of the loaf comes out clean, approximately 1 hour.
8
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes.
9
Carefully invert the loaf onto a wire rack and let it cool completely.