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.
Time 1h15m Number Of Ingredients 11 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!
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.
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.
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.
Time 1h25m Yield 24 Number Of Ingredients 17 Steps:
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans. Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
More about “zucchini bread with coconut 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.
