Name: Zucchini Coconut Loaf
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Egg - 1; Vegetable oil - ½ cup; White sugar - 1 cup; Grated zucchini - 1 cup; Vanilla extract - ½ teaspoon; All-purpose flour - 1 ½ cups; Baking powder - ½ teaspoon; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - ¾ teaspoon; Ground nutmeg - ½ teaspoon; Flaked coconut - ½ cup; Chopped walnuts - ½ cup; Currants - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Coconut Loaf

1. Egg - 1

2. Vegetable oil - ½ cup

3. White sugar - 1 cup

4. Grated zucchini - 1 cup

5. Vanilla extract - ½ teaspoon

6. All-purpose flour - 1 ½ cups

7. Baking powder - ½ teaspoon

8. Baking soda - 1 teaspoon

9. Salt - ½ teaspoon

10. Ground cinnamon - ¾ teaspoon

11. Ground nutmeg - ½ teaspoon

12. Flaked coconut - ½ cup

13. Chopped walnuts - ½ cup

14. Currants - ½ cup

How to cook deliciously - Zucchini Coconut Loaf

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.

2. Stage

In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.

3. Stage

In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.

4. Stage

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. Stage

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.