Coconut and Walnut Zucchini Bread
Super moist and delicious zucchini bread. I got the original recipe from an old Betty Crocker cookbook I had since I was a kid and changed it up. The original recipe had tons of oil, so I changed that up by adding some applesauce. You can decrease the cholesterol by using egg substitute in place of eggs. I also changed our some of the ap flour for whole wheat flour. I increased the flavor by adding pumpkin pie spice which is cinnamon, nutmeg, and cloves. This is one of my daughter's favorite things I make, though she prefers the chocolate chip version ;-) Happy baking! -Miranda
- 3 cups of grated zucchini (squeeze most of liquid out)
- 2 cups of ap flour
- 1 cup of whole wheat flour
- 2 cups of sugar
- 1/2 cup of brown sugar
- 3/4 cup oil
- 1/2 cup applesauce
- 4 eggs, beaten
- 1 tablespoon plus 1 teaspoon of vanilla
- 2 teaspoons of ground cinnamon
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/3 cup of flaked coconut
- 1/3 cup finely chopped walnuts or pecans
- * You can substitute coconut and nuts for chocolate chips if you prefer a chocolaty zucchini bread
Heat oven to 325 degrees. Grease bottoms only of 2 baking pans, 9 x5 x3 inches. Beat all ingredients on low speed, scraping bowl constantly for 1 minute. Beat on medium speed for 1 minute. Pour into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes and remove from pans. Cool completely before slicing. Enjoy!