Coconut-Zucchini Bread Recipe

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Coconut-Zucchini Bread
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Ingredients:

Directions:

  1. Preheat oven to 350. Grease loaf pans and set aside.
  2. In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. Stir in the zucchini.
  3. In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the wet ingredients, mixing well. Fold in the coconut and chocolate chips. Pour into the loaf pans.
  4. Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. Cool on a baking rack.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1457.65 Kcal (6103 kJ)
Calories from fat 708.58 Kcal
% Daily Value*
Total Fat 78.73g 121%
Cholesterol 123.35mg 41%
Sodium 1240.54mg 52%
Potassium 663.8mg 14%
Total Carbs 173.05g 58%
Sugars 46.77g 187%
Dietary Fiber 9.21g 37%
Protein 20.76g 42%
Vitamin C 2.3mg 4%
Iron 4.4mg 24%
Calcium 218mg 22%
Amount Per 100 g
Calories 350.12 Kcal (1466 kJ)
Calories from fat 170.2 Kcal
% Daily Value*
Total Fat 18.91g 121%
Cholesterol 29.63mg 41%
Sodium 297.97mg 52%
Potassium 159.44mg 14%
Total Carbs 41.57g 58%
Sugars 11.24g 187%
Dietary Fiber 2.21g 37%
Protein 4.99g 42%
Vitamin C 0.6mg 4%
Iron 1.1mg 24%
Calcium 52.4mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 34.9
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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