Best 3 Zucchini Coconut Loaf Recipes
Indulge in the tropical paradise of flavors with this tantalizing Zucchini Coconut Loaf. This delectable treat seamlessly blends the refreshing taste of zucchini with the sweet, nutty essence of coconut, creating a moist and flavorful loaf that will transport you to a tropical oasis. With its vibrant green hue and delightful aroma, this loaf is a visual and culinary masterpiece.
Discover a collection of irresistible recipes within this article, each offering a unique twist on the classic Zucchini Coconut Loaf. From the indulgent Zucchini Coconut Loaf with Cream Cheese Glaze, adorned with a luscious cream cheese frosting, to the wholesome Zucchini Coconut Loaf with Quinoa, packed with protein and texture, these recipes cater to every palate and dietary preference.
For those seeking a gluten-free option, the Zucchini Coconut Loaf (Gluten-Free) provides a delightful alternative without compromising on taste. And for those who prefer a vegan treat, the Zucchini Coconut Loaf (Vegan) offers a luscious plant-based version that is equally satisfying.
Embrace the versatility of zucchini and coconut in these culinary creations, perfect for breakfast, brunch, or as an afternoon snack. With easy-to-follow instructions and readily available ingredients, these recipes promise a delightful baking experience and an unforgettable taste sensation.
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
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
Tips:
- Choose the right zucchini. Use young, tender zucchini for the best flavor and texture. Avoid large, overgrown zucchini as they can be tough and watery.
- Grate the zucchini finely. This will help it distribute evenly throughout the batter and ensure that it cooks evenly.
- Don't overmix the batter. Overmixing can make the loaf tough. Mix just until the ingredients are combined.
- Bake the loaf at the right temperature. The loaf should be baked at 350°F (175°C) for about an hour, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This Zucchini Coconut Loaf is a delicious and moist quick bread that is perfect for breakfast, brunch, or dessert. It is easy to make and can be enjoyed by people of all ages. The combination of zucchini and coconut gives the loaf a unique and flavorful taste that is sure to please everyone. So next time you have some zucchini on hand, be sure to try this recipe!
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