Recipe Details
Ingredients
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3cupsself-rising flour
-
1tablespoonground cinnamon
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1teaspoonsalt
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½teaspoonground nutmeg
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1 ⅔cupswhite sugar
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½cupvegetable oil
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½cupmelted butter
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½cuphoney
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3eggs
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2tablespoonsvanilla extract
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3cupsgrated unpeeled zucchini
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1cupchopped walnuts
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½cupflaked coconut
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans.
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Stir flour, cinnamon, nutmeg, and salt together in a bowl until blended.
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Whisk sugar, oil, melted butter, honey, eggs, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add flour mixture and stir until well combined. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. If desired, store loaves overnight in plastic bags for the best flavor.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories315 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 5g |
23% |
| Cholesterol 40mg |
13% |
| Sodium 384mg |
17% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 2g |
6% |
| Total Sugars 25g |
|
| Protein 4g |
8% |
| Vitamin C 4mg |
5% |
| Calcium 86mg |
7% |
| Iron 1mg |
8% |
| Potassium 161mg |
3% |
* 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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