Ka Zucchini Coconut Quick Bread Recipes

ZUCCHINI COCONUT BREAD

Zucchini Coconut Bread image

Make and share this Zucchini Coconut Bread recipe from Food.com.

Provided by HopeK

Categories Quick Breads

Time 1h40m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

Steps:

Preheat oven to 325 degree F.
Grease 2 loaf pans.
Combine all ingredients in mixing bowl.
Mixture will be very thick.
Pour equal amounts of batter into 2 loaf pans.
Bake 1 hour and 15 minutes or until done.

Nutrition Facts : Calories 233.2, Fat 11.2, SaturatedFat 2.6, Cholesterol 23.2, Sodium 184.8, Carbohydrate 31, Fiber 0.8, Sugar 18.7, Protein 2.6

KA ZUCCHINI COCONUT QUICK BREAD

Ka Zucchini Coconut Quick Bread image

I just love King Arthur Flour recipes and this is no exception. The added coconut makes this sound so good to me and I"m wondering if maybe even some shopped pecans might be good. They say you can bake in differant type of pans, popover (which I'll be using) or muffin pans. I can't wait for my zucchini to come in so I can make a batch of this up.

Provided by Bonnie G 2

Categories Quick Breads

Time 1h

Yield 1 popover, 6 serving(s)

Number Of Ingredients 16

Ingredients

2 eggs, large
1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 teaspoon coconut extract (optional)
1/2 teaspoon ground ginger
1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini, unpeeled
1/2 cup unsweetened dried shredded coconut
1 cup confectioners' sugar
2 tablespoons coconut milk powder (optional)
2 tablespoons milk
1/4 cup toasted coconut (optional)

Steps:

Preheat oven to 350.
Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
Bread:.
Combine eggs, honey, oil, sugar and coconut flavor until smooth.
Add the dry ingredients and mix until well combined.
Stir in zucchini and coconut.
Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
Glaze:.
Sift together dry ingredients.
Mix in milk.
Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

Nutrition Facts : Calories 485.2, Fat 24.9, SaturatedFat 7.1, Cholesterol 62.7, Sodium 559.6, Carbohydrate 63, Fiber 2.2, Sugar 44.7, Protein 5.5

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