Seriously, the Best Zucchini Bread EVER!
This recipe contains coconut which, I think, makes all the difference in the world. It's perfect for brunch menu's or even dessert.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3 eggs
- 3 cups flour
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla
- 1 cup oil
- 2 cups sugar beat with eggs
- 3 cups zucchini shredded
- 1.5 cups coconut unsweetened
- 1.5 cups nuts chopped, walnuts or pecans
- Carbohydrate 26.9861461670423 g
- Cholesterol 28.081333333002 mg
- Fat 51.2202349591242 g
- Fiber 1.72023000251404 g
- Protein 3.15334733322802 g
- Saturated Fat 8.31796093420448 g
- Serving Size 1 1 Serving (125g)
- Sodium 5778.06031603362 mg
- Sugar 25.2659161645283 g
- Trans Fat 2.56034450605645 g
- Calories 567 calories
Beat together eggs and sugar until creamed. Add Zucchini, oil and vanilla to sugar mixture until blended. Add dry ingredients until mixed thoroughly into a thick batter. Pour mixture into two large, well greased loaf pans or several mini loaves. Bake for 1 hour at 350 degrees.
