ZUCCHINI COCONUT BREAD
Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/4 cup coconut oil melted
- 1/2 cup brown sugar
- 1 cup shredded sweetened coconut
- 3/4 cup all-purpose gold medal flour
- 3/4 cup whole wheat gold medal flour
- 1 1/2 cups zucchini shredded, squeezed and drained in a paper plate
- 1/2 cup plain greek yogurt at room temperature
- 1 large egg at room temperature
- Carbohydrate 306.0116602813 g
- Cholesterol 481.42083333002 mg
- Fat 188.919515067907 g
- Fiber 12.1662833962112 g
- Protein 24.9306183331796 g
- Saturated Fat 136.500969642742 g
- Serving Size 1 1 Recipe (893g)
- Sodium 919.428166671696 mg
- Sugar 293.845376885088 g
- Trans Fat 13.5414329206959 g
- Calories 2946 calories
Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.
