Coconut Zucchini Bread

Coconut Zucchini Bread

Zucchini is one of those vegetables that is incredibly versatile.  (Actually, a die-hard botanist will tell you zucchini is actually a fruit.)  Its bland taste forces the cook to get creative to make it tasty, and this Coconut Zucchini Bread is one of those recipes.

Zucchini is also sister to the yellow squash.  Which is equally bland and completely interchangeable with zucchini.

And you know what?  I made this recipe with yellow squash.  My garden is exploding with the stuff, and I spent the day making a couple of my favorite zucchini bread recipes.

Except I used yellow squash.

I got this recipe years ago out of a Penzeys catalog.  If you don’t have a Penzeys in your area, I’m sad for you!  They have the BEST spices, and they usually have a free one they are giving away at most any time.  Their catalogs are chock-full of interesting stories, and best of all, recipes to use their spices.  Check them out:  www.penzeys.com

This Coconut Zucchini Bread (I mean Yellow Squash bread) is fabulous with a cup of coffee, to grab as a snack or have for breakfast.  I love its moistness and the crunch of coconut and walnuts.  And it’s even better the next day.

Got squash?  Make a couple of loaves of Coconut Zucchini Bread.  (And I’ll share another favorite zucchini bread soon!) 

Coconut Zucchini Bread

Ingredients

  • 2 cups sugar
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 3 cups coarsely grated raw zucchini or yellow squash (2 medium)
  • 3 cups flour (I use 1 cup wheat, 2 cups white)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup flaked coconut
  • 3/4 cup chopped nuts

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 medium loaf pans. Set aside.
  3. In large bowl, mix together the sugar, eggs and oil until thoroughly blended.
  4. Stir in the zucchini.
  5. In a separate bowl, sift together the flour, baking soda, baking powder, salt and cinnamon.
  6. Gradually add to the wet ingredients, mixing well.
  7. Fold in the coconut and nuts. Pour into loaf pans.
  8. Bake 350 degrees for 60 - 70 minutes until they look brown and firm.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)

 

 

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