Coconut Chip Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This is a different, not-too-sweet zucchini bread that I like because it doesn't have that oiliness I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves. Ingredients:
1 cup vegetable oil |
3 eggs |
2 cups sugar |
3 1/4 cups flour |
1 teaspoon salt |
1 teaspoon baking soda |
1/4 teaspoon baking powder |
1 tablespoon vanilla |
1 cup chocolate chips (ghirardelli's double chocolate chips are good) |
1 cup shredded sweetened coconut |
2 cups raw shredded zucchini |
Directions:
1. Preheat oven to 350 degrees F.
2. In a medium-sized bowl, combine oil, eggs and sugar.
3. Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
4. Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
5. Add vanilla, chocolate chips and coconut; stir to blend.
6. Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
7. Cool slightly, then remove from pans and place on baking racks to completely cool.
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