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
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-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.
Cook’s Note
This zucchini bread can easily be frozen. I usually cut the loaf into slices and freeze them in individual bags.