Zucchini Coconut Bread Recipes

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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

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 LOAF



Zucchini Coconut Loaf image

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

Provided by Carol

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  • In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  • In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  • 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.
  • 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.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g

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

PINEAPPLE COCONUT ZUCCHINI BREAD



Pineapple Coconut Zucchini Bread image

A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.

Provided by SuzyQ

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
½ cup sour cream
2 teaspoons vanilla extract
3 cups grated unpeeled zucchini
1 (20 ounce) can crushed pineapple, well drained
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
  • Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
  • Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g

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

ZUCCHINI COCONUT CAKE



Zucchini Coconut Cake image

My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.

Provided by Kendra

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 24

Number Of Ingredients 17

4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ½ cups sweetened flaked coconut
1 ½ cups chopped black walnuts
1 (8 ounce) package cream cheese, softened
½ cup butter
3 ¾ cups confectioners' sugar
1 cup sweetened flaked coconut
½ cup chopped black walnuts
¼ cup raisins
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease 2 9x13-inch baking pans.
  • Beat eggs, white sugar, and vegetable oil together until well blended.
  • Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
  • Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
  • Divide batter evenly between the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
  • Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
  • Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
  • Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
  • Spread cream cheese frosting over completely cooled cakes.

Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g

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