Zucchini Coconut Loaf

Zucchini Coconut Loaf

99

"This loaf is good, spicy and lovely to serve your guests. It cuts better the second day."
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Ingredients

1 h 25 m servings 274 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  4. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  5. 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.

Reviews

99
  1. 115 Ratings

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Most helpful positive review

The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I...

Most helpful critical review

This stuck in the pan - not sure what the problem was.

The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I...

Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)! I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in tas...

I tried this and found it very easy to make. My family loves the coconut. I chose not to boil the raisins but just added them into the batter. Used Crasins for something different. Very tast...

Great easy and quick recipe! For a lighter version, I used only 1/4 c of oil and added a 1/4 c of applesauce and replaced 1/2 the sugar with splenda and it worked!!!

Awesome! I have made this several times already. I even tried lightening it up a bit. I mixed 1/2-cup Splenda and 1/2 cup sugar, and 3/4-cup wheat flour with 3/4 cup white flour. The results wer...

I made 3 different zucchini loaf recipes - 2 with chocolate and this one. I thought I would like the ones with chocolate better, but this one was my favorite. I used natural applesauce instead ...

This was good. Very easy to make. Moist and very good with coffee. I used 1/4 cup brown sugar and 1/2 cup white sugar and it was sweet enough, I just love the taste of brown sugar and coconut to...

Really yummy and different with the coconut. My co-workers loved it!

This recipe is so good. I used raisins instead of currants. It came out moist and delicious! Everyone who ate it asked for the recipe! New Favorite!