Zucchini Coconut Loaf

All the standard ingredients are here, including cinnamon, raisins and nuts. But a scoop of coconut and a whisper of nutmeg impart a rich, delicious aspect to this special loaf.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 274 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 cup white sugar
• 1 cup grated zucchini
• 1.5 cups all-purpose flour
• 0.5 cup chopped walnuts
• 0.5 teaspoon ground nutmeg
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon vanilla extract
• 0.75 teaspoon ground cinnamon
• 0.5 cup flaked coconut
• 0.5 cup currants

Recipe Instructions

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.