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:

Quickview
423k Calories
7g Protein
15g Total Fat
66g Carbs
5% Health Score
Limit These
Calories
423k
21%

Fat
15g
24%

  Saturated Fat
12g
76%

Carbohydrates
66g
22%

  Sugar
35g
40%

Cholesterol
48mg
16%

Sodium
228mg
10%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
59%

Selenium
24µg
34%

Phosphorus
224mg
23%

Vitamin B1
0.3mg
20%

Folate
67µg
17%

Vitamin B2
0.27mg
16%

Iron
2mg
15%

Calcium
126mg
13%

Fiber
3g
12%

Vitamin B3
2mg
12%

Potassium
380mg
11%

Magnesium
39mg
10%

Copper
0.18mg
9%

Vitamin B6
0.17mg
9%

Zinc
1mg
7%

Vitamin B5
0.66mg
7%

Vitamin D
0.55µg
4%

Vitamin B12
0.21µg
4%

Vitamin C
2mg
4%

Vitamin A
137IU
3%

Vitamin E
0.34mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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