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    You are in: Home / Recipes / Slightly Different Zucchini Bread Recipe
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    Slightly Different Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    PhylPhyl's Note:

    A co-worker shared this recipe with my family quite a few years ago, and it quickly became our favorite zucchini bread. Nice and moist, and most people don't realize they're eating zucchini bread. I hope you enjoy this as much as we do.

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    1. 1
      Mix eggs, oil, white sugar, brown sugar, and vanilla until well blended. (I mix this by hand but an electric mixer can also be used.).
    2. 2
      In separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg).
    3. 3
      Add dry ingredients to the egg mixture and mix well.
    4. 4
      Add the coconut and zucchini and mix well. (I use my food processer rather than grating the zucchini, and I just make sure it is chopped very fine -- much easier than hand grating.).
    5. 5
      Pour into greased pan. This recipe originally called for using a 9x5 bread loaf, but I tend to use the mini loaf pans because we can't eat an entire 9x5 loaf that quickly.
    6. 6
      Bake at 350 degrees for approximately 60 minutes if using the 9x5 pan (or until toothpick or cake tester comes out clean when inserted near the middle). When I use the smaller bread/loaf pans, I use 4 of the pans and bake for 35-45 minutes depending on which oven I am using (one oven bakes faster/hotter than the other).
    7. 7
      I have found this bread is even better the next day, and it can easily be frozen.

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    Nutritional Facts for Slightly Different Zucchini Bread

    Serving Size: 1 (1478 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5491.4
    Calories from Fat 2388
    Total Fat 265.4 g
    Saturated Fat 58.5 g
    Cholesterol 634.5 mg
    Sodium 1695.2 mg
    Total Carbohydrate 724.6 g
    Dietary Fiber 21.5 g
    Sugars 423.3 g
    Protein 63.7 g

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