My favorite recipe for zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise, the bread will be too mushy.
Ingredients
- zucchini: 2 cups (grated)
- ½ cups all-purpose flour: 2 piece
- ¼ cups unsweetened coconut flakes: 1 piece
- baking powder: 4 tsp
- baking soda: 1 tsp
- pinch salt: 1 piece
- ¼ cups white sugar: 1 piece
- vegetable oil: 0.75 cup
- vanilla sugar: 2 tsp
- ground cinnamon: 1 tsp
- eggs, lightly: 3 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
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Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
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Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
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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.
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Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
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Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
