Zucchini Coconut Loaf

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

Step: 2

In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.

Step: 3

In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.

Step: 4

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.

Step: 5

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.

Per Serving: 274 calories; protein 3.3g; carbohydrates 35.9g; fat 13.9g; cholesterol 15.5mg; sodium 238.6mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

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

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.