Ka Zucchini Coconut Quick Bread Recipes

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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.

ZUCCHINI-PINEAPPLE BREAD



Zucchini-Pineapple Bread image

Provided by Katie Lee Biegel

Time 2h5m

Yield 2 loaves

Number Of Ingredients 15

Nonstick cooking spray, for the pans
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray.
  • Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl.
  • Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins.
  • Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack.

KA ZUCCHINI COCONUT QUICK BREAD



Ka Zucchini Coconut Quick Bread image

I just love King Arthur Flour recipes and this is no exception. The added coconut makes this sound so good to me and I"m wondering if maybe even some shopped pecans might be good. They say you can bake in differant type of pans, popover (which I'll be using) or muffin pans. I can't wait for my zucchini to come in so I can make a batch of this up.

Provided by Bonnie G 2

Categories     Quick Breads

Time 1h

Yield 1 popover, 6 serving(s)

Number Of Ingredients 16

2 eggs, large
1/4 cup honey
1/2 cup vegetable oil
1/3 cup brown sugar
1/4 teaspoon coconut extract (optional)
1/2 teaspoon ground ginger
1 cup unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini, unpeeled
1/2 cup unsweetened dried shredded coconut
1 cup confectioners' sugar
2 tablespoons coconut milk powder (optional)
2 tablespoons milk
1/4 cup toasted coconut (optional)

Steps:

  • Preheat oven to 350.
  • Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
  • Bread:.
  • Combine eggs, honey, oil, sugar and coconut flavor until smooth.
  • Add the dry ingredients and mix until well combined.
  • Stir in zucchini and coconut.
  • Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
  • Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
  • Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
  • Glaze:.
  • Sift together dry ingredients.
  • Mix in milk.
  • Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

Nutrition Facts : Calories 485.2, Fat 24.9, SaturatedFat 7.1, Cholesterol 62.7, Sodium 559.6, Carbohydrate 63, Fiber 2.2, Sugar 44.7, Protein 5.5

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How do you make zucchini and pineapple bread?
Loaded with crushed pineapple and coconut, this zucchini bread is a delicious taste of the tropics. Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top.
How to make the perfect coconut bread?
Whisk together eggs, oil, extracts, zucchini, and pineapple. Combine dry ingredients and stir in till just moistened. Stir in about 2/3 cup of the coconut. Pour batter into two large loaf pans. Sprinkle remaining coconut on top. Bake at 325° for about 50-60 minutes, or till toothpick comes out clean.
What is the best zucchini bread to make?
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What are the ingredients in a zucchini cake recipe?
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