Zucchini Coconut Loaf Best Family Recipes

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Zucchini Coconut Loaf

"This loaf is ideal, spicy and cute to serve your guests. It cuts better the second day."

Ingredients :

1 egg
half of cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 teaspoon vanilla extract
1 half of cups all-cause flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/four teaspoon ground cinnamon
half of teaspoon floor nutmeg
half of cup flaked coconut
half cup chopped walnuts
half cup currants

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

Preheat oven to 350 degrees F (one hundred seventy five degrees C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for 2 minutes. Drain.
In blending bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In any other bowl, degree flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine very well. Pour all of sudden over batter in blending bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 ranges F (175 degrees C) for 1 hour till an inserted toothpick comes out clean. Cool in pan 10 mins. Turn out on rack. Cool and wrap.

Notes :

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