Ka Zucchini Coconut Quick Bread

Recipe by Bonnie G 2
READY IN: 1hr
SERVES: 6
YIELD: 1 popover
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
  • Bread:
  • Combine eggs, honey, oil, sugar and coconut flavor until smooth.
  • Add the dry ingredients and mix until well combined.
  • Stir in zucchini and coconut.
  • Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
  • Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
  • Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
  • Glaze:
  • Sift together dry ingredients.
  • Mix in milk.
  • Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.
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