This zucchini bread recipe made with self-rising flour is moist, sweet, and rich. It’s ooey-gooey good!
Ingredients
- self-rising flour: 3 cups
- ground cinnamon: 1 Tbsp
- salt: 1 tsp
- ground nutmeg: 0.5 tsp
- ⅔ cups white sugar: 1 piece
- vegetable oil: 0.5 cup
- butter: 0.5 cup (melted)
- honey: 0.5 cup
- eggs: 3 piece
- vanilla extract: 2 Tbsp
- unpeeled zucchini: 3 cups (grated)
- walnuts: 1 cup (chopped)
- flaked coconut: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
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Stir flour, cinnamon, nutmeg, and salt together in a bowl until blended.
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Whisk sugar, oil, melted butter, honey, eggs, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add flour mixture and stir until well combined. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. If desired, store loaves overnight in plastic bags for the best flavor.
