1 hr 20 mins
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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- 1Mix eggs, oil, white sugar, brown sugar, and vanilla until well blended. (I mix this by hand but an electric mixer can also be used.).
- 2In separate bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and nutmeg).
- 3Add dry ingredients to the egg mixture and mix well.
- 4Add 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.).
- 5Pour 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.
- 6Bake 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).
- 7I 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