Level: Easy
Yield: 2 loaves
Nutritional Analysis Per Serving
Serving Size: 1 of 18 servings
Calories: 333
Total Fat: 17 g
Saturated Fat: 2 g
Carbohydrates: 41 g
Dietary Fiber: 1 g
Sugar: 24 g
Protein: 4 g
Cholesterol: 31 mg
Sodium: 221 mg

Total Time: 1 hr 55 min (includes cooling)
Active: 10 min

Whip up this irresistible Zucchini Coconut Breada moist, tropical twist on classic quick bread that's perfect for beginners! Bursting with fresh zucchini, sweet cherries, crunchy walnuts, and flaky coconut, every slice is a delightful treat that will have your kitchen smelling like heaven and your family begging for more.

Ingredients ():

Nonstick cooking spray, for greasing the loaf pans
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
3 large eggs, beaten
3 cups grated zucchini
1/2 cup frozen grated coconut, thawed
1/2 cup walnuts, chopped
1/4 cup maraschino cherries

Cook Mode: Keep your screen awake for hands-free baking!

Instructions:

Preheat your oven to 325F and spray two 5-by-9-inch loaf pans with nonstick cooking spray. Get ready for the easiest, most delicious bake!
In one bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. In another, whisk sugar, oil, and eggs until smooth. Combine wet and dry ingredients, then gently fold in the grated zucchini, coconut, walnuts, and cherries for that perfect mix of textures and flavors.
Divide the batter evenly between the pans and bake for about 1 hour, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. Slice, share, and savor the compliments!

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