Best 4 Coconut Chip Zucchini Bread Recipes
Indulge in a delightful culinary journey with our tantalizing coconut chip zucchini bread, a symphony of flavors and textures that will elevate your taste buds. This delectable treat combines the moist, tender crumb of zucchini bread with the sweet crunch of coconut chips, resulting in a heavenly experience with every bite. With three variations to choose from, including a gluten-free option, this recipe caters to diverse dietary needs and preferences. Embark on a baking adventure and discover the perfect coconut chip zucchini bread that will become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI BREAD WITH COCONUT
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.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
ZUCCHINI COCONUT BREAD
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
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
COCONUT CHIP ZUCCHINI BREAD
This is a different, not-too-sweet zucchini bread that I like because it doesn't have that "oiliness" I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves.
Provided by EdsGirlAngie
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine oil, eggs and sugar.
- Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
- Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
- Add vanilla, chocolate chips and coconut; stir to blend.
- Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
- Cool slightly, then remove from pans and place on baking racks to completely cool.
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
Tips:
- Fresh Zucchini: Use a fresh zucchini for the best flavor and texture.
- Shredded Coconut: Use unsweetened shredded coconut for a healthier option. You can also toast it for a more intense flavor.
- Chopped Nuts: For a nutty flavor, add chopped walnuts, pecans, or almonds to the batter.
- Spices: Add a teaspoon of cinnamon, nutmeg, or ginger to the batter for a warm, cozy flavor.
- Measuring Flour: To ensure the correct amount of flour, spoon it into the measuring cup and level it off with a knife.
- Mixing: Do not overmix the batter, as this can result in a tough bread.
- Baking Time: Keep an eye on the bread while it is baking. Insert a toothpick into the center; if it comes out clean, the bread is done.
- Cooling: Allow the bread to cool completely before slicing and serving.
Conclusion:
This Coconut Chip Zucchini Bread is a delicious and versatile treat that is perfect for any occasion. With its moist texture, sweet flavor, and crunchy coconut topping, it is sure to be a hit with family and friends. Whether you enjoy it as a snack, dessert, or breakfast, this bread is a delightful way to use up those extra zucchinis from your garden. So next time you have a surplus of zucchini, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #breads #lunch #snacks #fruit #vegetables #oven #easy #kid-friendly #picnic #summer #chocolate #nuts #dietary #seasonal #brown-bag #quick-breads #coconut #squash #to-go #equipment #4-hours-or-less
You'll also love
