Mom's Zucchini Coconut Bread Recipe
A moist but not too sweet zucchini bread that is lighter and fluffier than most.
Servings: 24
Equipment
Ingredients
- 2-1/2 cups shredded zucchini (2 - 3 medium)
- 1-1/2 cups sugar
- 2/3 cup canola oil
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1-1/2 teaspoons baking soda
- 1 teaspoon grated lemon zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 cup sweetened shredded coconut
Instructions
- Position an oven rack in the center of the oven. Preheat the oven to 350F degrees. Grease the bottoms only of two 8x4-inch loaf pans with shortening or nonstick cooking spray.
- In a large bowl, stir the zucchini, sugar, oil, eggs and vanilla until well blended.
- In another bowl, whisk together the flour, salt, baking soda, lemon zest, cinnamon and baking powder until well blended.
- Add the flour mixture to the sugar mixture and stir just until moistened. Stir in the coconut.
- Divide mixture evenly between the two prepared baking pans.
- Bake until a toothpick inserted comes out clean, 50-65 minutes.
- Remove from the oven and cool for 10 minutes. Then loosen the sides of the loaves from the pans and turn the breads out onto wire racks. Turn top side up and allow to cool completely.
Notes
Serving size: 1 slice coconut zucchini bread
WW Points: 8
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 25.7g | Protein: 2.8g | Fat: 7.3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 184mg | Potassium: 74mg | Fiber: 0.7g | Sugar: 13g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg