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.
This is definitely one of the lightest, tastiest zucchini breads I think I've ever had. She cut back a little on the sugar so it's not too sweet and though it called for nuts, she substituted coconut instead.You could also bump up the nutrition a bit by substituting whole wheat pastry flour, or white-wheat flour, for all or part of the all-purpose flour.Serving size: 1 slice coconut zucchini breadClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Lighter Zucchini Coconut Bread Recipe
Amount Per Serving (1 slice)
Calories 178Calories from Fat 66
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/moms-lighter-zucchini-coconut-bread/