Zucchini Bread with Coconut

Name: Zucchini Bread with Coconut
Total time: 95
Yield: 8
Ingredients: 2 cups grated zucchini; 2.5 cups all-purpose flour; 1.25 cups unsweetened coconut flakes; 4 teaspoons baking powder; 1 teaspoon baking soda; 1 pinch salt; 1.25 cups white sugar; 0.75 cup vegetable oil; 2 teaspoons vanilla sugar; 1 teaspoon ground cinnamon; 3 large eggs, lightly beaten

Recipe by Lena from allrecipes.com

2 Hr. 35 Mins.

Ingredients

8 servings

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2 cups grated zucchini
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2.5 cups all-purpose flour
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1.25 cups unsweetened coconut flakes
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4 teaspoons baking powder
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1 teaspoon baking soda
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1 pinch salt

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1.25 cups white sugar
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0.75 cup vegetable oil
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2 teaspoons vanilla sugar
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1 teaspoon ground cinnamon
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3 large eggs, lightly beaten

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.