Toasted Coconut and Zucchini Bread
Toasted Coconut and Zucchini Bread is a lacto ovo vegetarian morn meal. For 58 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 422 calories, 7g of protein, and 15g of fat each. This recipe from For the Love of Cooking has 117 fans. If you have sweetened shredded coconut, vanilla, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is pretty good. Users who liked this recipe also liked Toasted Coconut and Zucchini Bread, Toasted Coconut Banana Bread with Vanilla Toasted Coconut Glaze, and Toasted Coconut Bread.
Servings: 8
Ingredients:
2 tsp baking powder
1 cup of brown sugar, packed
1 tsp cinnamon
1/4 cup coconut oil, melted & cooled
2 large eggs, room temperature
1 3/4 cups of flour
1/4 tsp ginger
3/4 cup of milk, warmed
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 cups of sweetened shredded coconut
1 tsp vanilla
3/4 cup of whole wheat flour
1 cup of zucchini, grated
Equipment:
baking sheet
loaf pan
oven
paper towels
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.Line a baking sheet with tinfoil. Spread the shreddedcoconut on a sheet pan and place into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set aside to cool completely.Grate the zucchini then wrap itin a towel or strong paper towel and squeeze to remove excess liquid.In a largebowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.In a smallbowl, combine the flours, baking powder, cinnamon, salt, nutmeg, and ginger. Gradually add the flour mixture to the egg mixture and stir until just combined. Add thetoasted coconut and zucchini andstir being careful not to over-mix.Pour the batter into the loaf pan and bake until golden brown and a skewerinserted into the center comes out clean, about 45-55minutes. Let cool completely before slicing and serving. Enjoy.
Step by step:
1. Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.Line a baking sheet with tinfoil.
2. Spread the shreddedcoconut on a sheet pan and place into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set aside to cool completely.Grate the zucchini then wrap itin a towel or strong paper towel and squeeze to remove excess liquid.In a largebowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.In a smallbowl, combine the flours, baking powder, cinnamon, salt, nutmeg, and ginger. Gradually add the flour mixture to the egg mixture and stir until just combined.
3. Add thetoasted coconut and zucchini andstir being careful not to over-mix.
4. Pour the batter into the loaf pan and bake until golden brown and a skewerinserted into the center comes out clean, about 45-55minutes.
5. Let cool completely before slicing and serving. Enjoy.
Nutrition Information:
covered percent of daily need
