Best 4 Zucchini Coconut Bread My New Favorite Recipes
Indulge in the delectable Zucchini Coconut Bread, a symphony of flavors and textures that will tantalize your taste buds. This delightful bread is moist and fluffy, with a tender crumb that melts in your mouth. The harmonious blend of zucchini and coconut creates a unique and irresistible taste, while the hint of cinnamon adds a touch of warmth and spice. Each bite is a delightful journey, offering a burst of fresh zucchini and the tropical sweetness of coconut. Whether you enjoy it as a sweet treat with your morning coffee or as a satisfying snack, this Zucchini Coconut Bread is sure to become a new favorite.
**Bonus Recipes:**
* **Zucchini Bread with Chocolate Chips:** For those who love a classic combination, this recipe adds a generous amount of chocolate chips to the batter, creating a decadent and indulgent treat.
* **Zucchini Coconut Muffins:** If you prefer individual servings, these muffins are the perfect option. They are light and fluffy, with a delightful coconut flavor and a moist, tender crumb.
* **Zucchini Coconut Loaf:** For a more elegant presentation, try this Zucchini Coconut Loaf. It has a beautiful golden-brown crust and a moist, flavorful interior. It's perfect for special occasions or as a gift for loved ones.
* **Zucchini Coconut Bread with Lemon Glaze:** This recipe adds a tangy twist to the classic Zucchini Coconut Bread with a luscious lemon glaze. The bright citrus flavor perfectly complements the sweetness of the bread, creating a delightful balance of flavors.
Each recipe offers a unique twist on the classic Zucchini Coconut Bread, ensuring that there's something for everyone to enjoy.
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 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 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
COCONUT-ZUCCHINI BREAD
I developed this recipe as a semi-healthy breakfast bread I can give to my kids in the morning. I think it's delicious as-is, but if you want to make it in a more traditional style, you can make any or all of the following substitutions: 2 cups sugar for 1/2 cups + 1/2 cup vanilla yogurt, 1 cup vegetable oil for 3/4 cup grapeseed oil + 1/4 cup ground flaxseed, 3 cups all-purpose flour for 1 1/2 cup all-purpose + 1 1/2 ww pastry flour. Also, my kids don't like nuts in sweet breads and muffins, so I use chocolate chips. You could replace those with more coconut or chopped nuts.
Provided by 2hot2handle
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Grease loaf pans and set aside.
- In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. Stir in the zucchini.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the wet ingredients, mixing well. Fold in the coconut and chocolate chips. Pour into the loaf pans.
- Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. Cool on a baking rack.
Nutrition Facts : Calories 2648.1, Fat 129.4, SaturatedFat 30.9, Cholesterol 317.2, Sodium 2188.3, Carbohydrate 355.3, Fiber 26.9, Sugar 202, Protein 41.2
Tips:
- Choose ripe zucchini: Look for zucchini that is firm and deep green in color. To ensure the best flavor, avoid zucchini that is too large or has blemishes.
- Grate the zucchini: Grating the zucchini helps to release its moisture and makes it easier to incorporate into the bread batter. You can use a box grater or a food processor fitted with a grating blade.
- Use unsweetened coconut milk: Unsweetened coconut milk adds a rich, creamy flavor to the bread without overpowering the other ingredients. You can find unsweetened coconut milk in most grocery stores in the Asian food aisle.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense loaf of bread. Mix the ingredients just until they are combined.
- Bake the bread at a high temperature: Baking the bread at a high temperature helps to create a golden brown crust and a moist, tender interior.
Conclusion:
Zucchini coconut bread is a delicious and healthy quick bread that is perfect for breakfast, brunch, or a snack. It's easy to make and can be tailored to your own preferences. Whether you like your bread sweet or savory, with nuts or without, this recipe is a great place to start. So next time you have some extra zucchini on hand, give this recipe a try. You won't be disappointed!
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