Recipe Details
Ingredients
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2cupsgrated zucchini
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2 ½cupsall-purpose flour
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1 ¼cupsunsweetened coconut flakes
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4teaspoonsbaking powder
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1teaspoonbaking soda
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1pinchsalt
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1 ¼cupswhite sugar
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¾cupvegetable oil
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2teaspoonsvanilla sugar
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1teaspoonground cinnamon
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3largeeggs, lightly beaten
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
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Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
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Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
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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.
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Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
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Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
Tips
This zucchini bread can easily be frozen. I usually cut the loaf into slices and freeze them in individual bags.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories574 | |
% Daily Value * | |
Total Fat 32g |
41% |
Saturated Fat 12g |
61% |
Cholesterol 61mg |
20% |
Sodium 453mg |
20% |
Total Carbohydrate 68g |
25% |
Dietary Fiber 4g |
14% |
Total Sugars 33g |
|
Protein 8g |
15% |
Vitamin C 6mg |
6% |
Calcium 161mg |
12% |
Iron 3mg |
17% |
Potassium 226mg |
5% |
* 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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