Zucchini Coconut Loaf

    Zucchini Coconut Loaf


    114 people made this

    Lots of flavours and textures in this zucchini, coconut and walnut loaf. Cinnamon an nutmeg give this an extra flavour. Great for morning or afternoon tea and it keeps well.

    Serves: 12 

    • 1 egg
    • 1/2 cup (125ml) vegetable oil
    • 1 cup (220g) white sugar
    • 1 cup grated zucchini
    • 1/2 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup dessicated or shredded coconut
    • 1/2 cup chopped walnuts
    • 1/2 cup currants

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a small loaf tin.
    2. In small pot boil one cup water. Add currants and boil for two minutes. Drain.
    3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
    4. In another bowl, measure flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, coconut, walnuts and currants. Stir to combine thoroughly. Pour all at once over the egg mix in mixing bowl. Stir to moisten. Turn into greased loaf tin.
    5. Bake in preheated oven for 1 hour until an inserted skewer comes out clean. Cool in tin 10 minutes. Turn out on rack. Cool and wrap.

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    Reviews (1)


    OMG, tastes so good and so easy to make, this is going to be a favourite of mine. - 12 Jun 2016

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