Best 3 Zucchini Bread With Coconut Recipes
Indulge in a delightful culinary journey with our tantalizing Zucchini Bread with Coconut recipe, a harmonious blend of flavors and textures that will delight your taste buds. This moist and flavorful bread incorporates the natural sweetness of zucchini and the aromatic nuttiness of coconut, creating a symphony of flavors in every bite. Whether you're a seasoned baker or a novice cook, our meticulously crafted recipe guides you through every step, ensuring a perfect loaf every time.
But that's not all! This article is a treasure trove of zucchini bread variations, each offering a unique twist on this classic treat. From the classic Zucchini Bread with Walnuts, where the crunch of walnuts adds an irresistible textural contrast, to the decadent Chocolate Zucchini Bread, where rich chocolate chips melt into the moist crumb, there's a recipe to satisfy every palate. And for those with dietary restrictions, we've included a gluten-free Zucchini Bread recipe that delivers the same delicious flavor without compromising on texture.
So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you and your loved ones craving more. Let's bake up a storm of zucchini bread goodness!
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
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
Tips:
- Choose the right zucchini: Use young, tender zucchini for the best flavor and texture. Avoid large, mature zucchini, as they can be tough and watery.
- Grate the zucchini finely: This will help the zucchini blend evenly into the batter and prevent it from becoming too watery.
- Don't overmix the batter: Overmixing can make the bread tough. Mix the batter just until the ingredients are combined.
- Bake the bread at the right temperature: The ideal temperature for baking zucchini bread is 350°F (175°C). This will help the bread to rise evenly and prevent it from becoming too dry.
- Check the bread for doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done. If it comes out with batter or crumbs attached, the bread needs to bake for a few minutes longer.
- Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's a great way to use up fresh zucchini from your garden, and it's also a popular gift-giving item. With so many different variations to choose from, there's sure to be a zucchini bread recipe that everyone will love.
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