Name: Zucchini Bread with Coconut
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Grated zucchini - 2 cups; All-purpose flour - 2 ½ cups; Unsweetened coconut flakes - 1 ¼ cups; Baking powder - 4 teaspoons; Baking soda - 1 teaspoon; Salt - 1 pinch; White sugar - 1 ¼ cups; Vegetable oil - ¾ cup; Vanilla sugar - 2 teaspoons; Ground cinnamon - 1 teaspoon; Eggs, lightly beaten - 3 large

Ingredients for - Zucchini Bread with Coconut

1. Grated zucchini 2 cups

2. All-purpose flour 2 ½ cups

3. Unsweetened coconut flakes 1 ¼ cups

4. Baking powder 4 teaspoons

5. Baking soda 1 teaspoon

6. Salt 1 pinch

7. White sugar 1 ¼ cups

8. Vegetable oil ¾ cup

9. Vanilla sugar 2 teaspoons

10. Ground cinnamon 1 teaspoon

11. Eggs, lightly beaten 3 large

How to cook deliciously - Zucchini Bread with Coconut

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

2 . Stage

Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.

3 . Stage

Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.

4 . Stage

Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.

6 . Stage

Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.