Wednesday, September 2, 2009

Zucchini Meets Coconut

Not much crafting going on around here, at the moment. We are doing some remodeling in the new house and that includes ripping out the carpet in my art studio and giving it my personal touch. Now that summer is almost over (sad), I'll have more time to focus on getting my studio done. For now, another creation from my kitchen. My husband wanted zucchini bread and of course I had to make it slightly different than the traditional zucchini bread. He wasn't too sure about having coconut united with zucchini, even though he liked both separately, but ended up really liking it!

Zucchini Coconut Bread

Ingredients:
3 cups all-purpose flour
1 cup white sugar
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup vegetable oil
3 eggs, beaten
1 cup shredded coconut
2 cups raw unpeeled grated zucchini
Directions:
-Preheat oven to 325 degrees.
-Grease & flour 2 loaf pans. Mix oil and sugars together, add eggs, mix, add coconut & zucchini, mix, add rest of ingredients, & mix.
-Pour batter into both pans, evenly.
-Bake for an hour to an hour and 15 minutes (depending on pan size). I like to test with a toothpick in the middle of the loaf or by touch. The toothpick should be inserted and removed with crumbs stuck to the toothpick (if it comes out clean then it is over done). Or if you don't have a toothpick, lightly touch the top of the middle of the loaf. It should be soft, but not wet or firm (please be careful not to burn yourself!).
-Lastly, remove the loafs from the oven and let them sit for about 5 minutes. Flip the pan over (use oven mitts), remove the loaf, stick into a plastic grocery bag and then tie a knot. Let the loafs cool in their own plastic bags. It seems to lock in the moisture. Enjoy!

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