Tuesday, August 16, 2011

Zucchini Coconut Quick Bread Recipe


1 egg
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup dried apples, raisins, craisins or if your a chocoholic 1/2 cup milk or semi sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
If using craisins or raisins, in  small pan boil one cup water. Add  craisins, 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, pecans, and apples.
 ( craisins, raisins or chocolate if using go in place of the apples). 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.

Milk Chocolate Coconut Zucchini batter~
Coconut and Milk Chocolate Chips are an awesome combo. If you double this recipe (as I always do) you can split the batter to make a few different kinds!
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