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    You are in: Home / Recipes / Coconut Chip Zucchini Bread Recipe
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    Coconut Chip Zucchini Bread

    Coconut Chip Zucchini Bread. Photo by Chef #186086

    1/1 Photo of Coconut Chip Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    EdsGirlAngie's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      In a medium-sized bowl, combine oil, eggs and sugar.
    3. 3
      Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
    4. 4
      Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
    5. 5
      Add vanilla, chocolate chips and coconut; stir to blend.
    6. 6
      Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
    7. 7
      Cool slightly, then remove from pans and place on baking racks to completely cool.

    Ratings & Reviews:

    • on August 08, 2005


      This bread was very good tasting. However it was not as moist as other quick breads I have made, could be that the zucchini I used did not have the moisture content (very dry growing season). I was almost tempted to add a few tablespoons of water to it but didn't. I will try to make it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2004



    Nutritional Facts for Coconut Chip Zucchini Bread

    Serving Size: 1 (1700 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3203.7
    Calories from Fat 1401
    Total Fat 155.7 g
    Saturated Fat 42.2 g
    Cholesterol 317.2 mg
    Sodium 2063.4 mg
    Total Carbohydrate 431.2 g
    Dietary Fiber 13.4 g
    Sugars 265.7 g
    Protein 36.6 g

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