Zucchini and coconut quickbread

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This week’s theme has been all about one of my favorite vegetables: zucchini. First it was zucchini pizza, then I shared a recipe for zucchini soup. Now it’s time for one of my favorite zucchini recipes! Funny story…I almost forgot to put the zucchini in the batter before placing in the oven. Luckily I didn’t, the the bread turned out just perfectly. I love the texture of the coconut with the zucchini, but you can hold back on the coconut if you’re not a fan. Chocolate chips are also a yummy option!

  • 1 cup shredded raw zucchini (1-2 zucchini)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup safflower, corn, vegetable, or canola oil
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut (sweetened or unsweetened)

Preheat oven to 350 degrees Fahrenheit and place rack in center of oven. Butter (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch loaf pan. 

In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

Grate the zucchini. In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 1-2 minutes). Beat in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the coconut. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. You can also serve with your preferred type of icing.

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