Coconut Zucchini Bread

Name: Coconut Zucchini Bread Recipe
Yield: 16
Ingredients: 3 eggs; 1 cup vegetable oil; 1 cup granulated white sugar; 1 cup brown sugar; 3 cups grated zucchini; 1/2 cup flaked coconut; 1 tsp. cinnamon; 1 tsp. salt; 1 tsp. baking soda; 1 tsp. baking powder; 3 tsp. vanilla extract; 1-1/2 cups white unbleached flour; 1-1/2 cups wheat flour; 1 cup pecans

Number of Servings: 16

Ingredients

3 eggs1 cup vegetable oil1 cup granulated white sugar1 cup brown sugar3 cups grated zucchini1/2 cup flaked coconut1 tsp. cinnamon1 tsp. salt1 tsp. baking soda1 tsp. baking powder3 tsp. vanilla extract1-1/2 cups white unbleached flour1-1/2 cups wheat flour1 cup pecans

Directions

Beat eggs well in large bowl. Beat in oil & sugar, cinnamon, salt, baking soda, baking powder & vanilla extract. Stir in coconut and zucchini. Stir in flour, 1 cup at a time, mixing well.
Pour into 2 greased bread loaf pans.
Bake at 325 for 1 hour or center of loaf is done.

Serving Size: Makes 2 loaves

Number of Servings: 16

Recipe submitted by SparkPeople user REBELSMOM2.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 386.9
Total Fat: 22.2 g
Cholesterol: 34.7 mg
Sodium: 274.0 mg
Total Carbs: 58.3 g
Dietary Fiber: 2.9 g
Protein: 5.1 g

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