Zucchini Bread with Coconut

My favorite recipe for zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise, the bread will be too mushy.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 574 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 ½ cups all-purpose flour
• 1 ¼ cups white sugar
• ¾ cup vegetable oil
• 4 teaspoons baking powder
• 2 teaspoons vanilla sugar
• 2 cups grated zucchini
• 3 large eggs, lightly beaten
• 1 ¼ cups unsweetened coconut flakes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Step 2

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

Step 3

Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.

Step 4

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

Step 5

Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.

Step 6

Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.