Coconut, Carrot & Zucchini Bread

Serves: 12 / Preparation time: 20 minutes / Cooking time: 1½ hours
2 cups all-purpose flour
½ teaspoon baking powder
2 large eggs, beaten
½ cup granulated sugar
½ teaspoon baking soda
¾ teaspoon salt
¾ cup light brown sugar
½ cup canola oil
1 cup zucchini, grated
1 cup carrots, grated
1¼ cups sweetened coconut, shredded and divided
1. Preheat oven to 375 degrees F. Grease an 8×4-inch loaf pan.
2. In a bowl, add flour, baking soda, baking powder and salt and mix well. In another
large bowl, add eggs, sugars and canola oil and beat until smooth. Add zucchini,
carrots and ¾ cup of coconut and stir to combine. Add flour mixture and mix until
just blended.
3. Place the mixture into prepared loaf pan evenly and top with remaining coconut. With
a piece of foil, cover the loaf pan loosely.
4. Bake for about 1½ hours or until a skewer inserted in the center of loaf comes out
5. Remove from the oven and place the pan onto a wire rack to cool for about 30
minutes. Carefully invert the loaf onto wire rack to cool completely before slicing.
With a sharp knife, cut the loaf into desired-sized slices and serve.
Per Serving: Calories: 269; Total Fat: 12.9g; Saturated Fat: 3.4g; Protein: 3.7g; Carbs: 35.8g; Fiber:
1.6g; Sugar: 18.4g

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