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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.

Step: 2

Combine flour, coconut, baking powder, baking soda, and salt in a bowl.

Step: 3

Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.

Step: 4

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.

Step: 5

Pour zucchini batter into the prepared loaf pan.

Step: 6

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.

Per Serving: 574 calories; protein 7.5g; carbohydrates 67.6g; fat 31.9g; cholesterol 61.4mg; sodium 452.9mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.