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Ingredients
| eggs: 1 |
| vegetable oil: 1/2 cup |
| granulated sugar: 1 cup |
| zucchini squash (grated): 1 cup |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1/2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 3/4 tsp |
| ground nutmeg: 1/2 tsp |
| flaked coconut meat: 1/2 cup |
| walnuts (chopped): 1/2 cup |
| black currants: 1/2 cup |
Zucchini Coconut Loaf
Credit: AllRecipes
User rating:
"This loaf is good, spicy and lovely to serve your guests. It cuts better the second day."
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Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.