Description
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups unsweetened coconut flakes
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 ¼ cups white sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla sugar
- 1 teaspoon ground cinnamon
- 2 cups grated zucchini
- 3 eggs, lightly beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
- Combine flour
- coconut flakes
- baking powder
- baking soda
- and salt in a mixing bowl.
- Beat sugar
- oil
- vanilla sugar
- and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean
- about 1 hour.
- Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 8