Coco-Zucchini Bread

16
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"Recipe source: Cooking Light (June 2017) a way to use up some coconut milk"

Original recipe yields 16 servings
OK

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 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 & Variations


No special items needed.

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