Zucchini Coconut Loaf

Zucchini Coconut Loaf

98

"This loaf is good, spicy and lovely to serve your guests. It cuts better the second day."

Ingredients

1 h 25 m {{adjustedServings}} servings 274 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  4. 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.
  5. 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.
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Reviews

98
  1. 113 Ratings

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The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I...

Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)! I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in tas...

I tried this and found it very easy to make. My family loves the coconut. I chose not to boil the raisins but just added them into the batter. Used Crasins for something different. Very tast...