Coco-Zucchini Bread
Recipe: #26087
May 16, 2017
Categories: Breads, Brunch, Mothers Day, Potluck, Oven Bake, Kosher, Non-Dairy, Vegetarian Zucchini, Quick Breads, Flour, Sugar, more
"Recipe source: Cooking Light (June 2017) a way to use up some coconut milk"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (53.7 g)
- Calories 124.1
- Total Fat - 3.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 26 mg
- Sodium - 200.5 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 2.1 g
- Sugars - 10.1 g
- Protein - 3.2 g
- Calcium - 13.8 mg
- Iron - 0.9 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl combine the zucchini, sugar, coconut milk, coconut oil and eggs.
Step 3
In a separate bowl combine the dry ingredients (flour - cinnamon).
Step 4
Stir wet (zucchini mixture) into the dry ingredients.
Step 5
Spoon mixture into a greased loaf pan (8 x 4 inch).
Step 6
Bake for 50-55 minutes.
Tips
No special items needed.
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