Delicious Zucchini Coconut Loaf Recipe

This zucchini coconut loaf is a delicious and moist bread perfect for breakfast or as a snack. The combination of zucchini and coconut adds a unique flavor and texture to this loaf, making it a favorite among friends and family.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/2 cup coconut milk

Directions

1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Stir in the shredded coconut and chopped walnuts.
4. In a separate bowl, beat the melted butter and sugar until well combined.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the vanilla extract, shredded zucchini, and coconut milk.
7. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Interesting Facts