Coconutchipzucchinibread Recipes

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ZUCCHINI BREAD WITH COCONUT



Zucchini Bread with Coconut image

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

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

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

COCONUT ZUCCHINI BREAD



Coconut Zucchini Bread image

Provided by by Mary

Time 1h15m

Number Of Ingredients 11

2 cups shredded, unpeeled zucchini
2 cups AP flour
1 tsp salt
½ tsp baking soda
1 tsp baking powder
2/3 cup sweetened shredded coconut*
2 large eggs
¼ cup milk
½ cup melted butter
1/2 cup packed light brown sugar
1 tsp vanilla extract

Steps:

  • Preheat the oven to 350F and butter an 9×5 loaf pan.
  • Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.
  • Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.
  • Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.
  • Pour the batter into the prepared pan, top with extra coconut, and bake for 55-60 minutes, or until a cake tester comes out clean. You'll likely need to tent the pan with foil after 30 minutes, so the coconut doesn't brown too much.
  • Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!

ZUCCHINI COCONUT BREAD



Zucchini Coconut Bread image

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

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut or 1 cup shredded flaked coconut
2 cups raw unpeeled grated zucchini
1/2 cup walnuts (optional)

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 AND CHOCOLATE CHIPS



Zucchini Bread with Coconut and Chocolate Chips image

Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.

Provided by ksparkleg1

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¾ cup shredded coconut
½ cup miniature semisweet chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
  • Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 57.9 g, Cholesterol 55.8 mg, Fat 28 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 637.9 mg, Sugar 27.3 g

CHOCOLATE CHIP ZUCCHINI BREAD



Chocolate Chip Zucchini Bread image

Moist zucchini bread gets a simple makeover with chocolate chips.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), grated (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup semisweet chocolate chips
Canola nonstick cooking spray, for greasing the pan

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
  • Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Cool completely in the pan on a cooling rack.

TROPICAL COCONUT BREAD



Tropical Coconut Bread image

Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.

Provided by QTPetootie

Categories     Quick Breads

Time 1h20m

Yield 8-10 slices per loaf

Number Of Ingredients 10

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons coconut extract
1 cup buttermilk
1 cup shredded coconut

Steps:

  • Preheat oven to 325 degrees F.
  • Grease and flour two 9 1/2" x 5 1/2" loaf pans.
  • Do not use a mixer with this recipe.
  • Use a spoon or spatula and stir by hand.
  • In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
  • In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
  • Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
  • Stir in shredded coconut.
  • Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

COCONUT CHIP ZUCCHINI BREAD



Coconut Chip Zucchini Bread image

This is a different, not-too-sweet zucchini bread that I like because it doesn't have that "oiliness" I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves.

Provided by EdsGirlAngie

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 11

1 cup vegetable oil
3 eggs
2 cups sugar
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon vanilla
1 cup chocolate chips (Ghirardelli's Double Chocolate Chips are good)
1 cup shredded sweetened coconut
2 cups raw shredded zucchini

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium-sized bowl, combine oil, eggs and sugar.
  • Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
  • Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
  • Add vanilla, chocolate chips and coconut; stir to blend.
  • Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
  • Cool slightly, then remove from pans and place on baking racks to completely cool.

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