Cranberry Coconut Zucchini Loaf

‘Tis the season for zucchini.

And more zucchini.

And barrels of zucchini.

Ok, well it’s not quite that bad. I should be grateful since I didn’t get that much last year and now I have so much to cook and bake with.

This is really tasty. I am not a huge fan of traditional plain zucchini loaves, though my husband really likes them. I need more to flavor them up, and the coconut and cranberries really added not only flavor, but a great texture to the loaves.

I also find most recipes far too greasy with all the oil they use and my intention behind using the applesauce was not actually to make it healthier but to lessen the greasiness. And it worked so well, I was so excited. You can’t even tell you cut out half the oil.

Ingredients Needed:
2 eggs
1/2 cup of oil
1/2 cup of applesauce
2 cups of white sugar
2 tsp vanilla
3 cups of flour
2 1/2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1 cup of shredded coconut
1 cup of dried cranberries
2 cups of shredded zucchini

Kick the tires and light the fires to 325 degrees.

Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.

In a small bowl, whisk together all your dry ingredients.

Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.

Add the dry ingredients to the mixer slowly, mixing completely.

At this point it is very doughy, not at all like a batter.

But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.

And once the zucchini is added, time for the coconut and the cranberries.

Grease and flour two loaf pans and split the batter between the two.

Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.

Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it’s a keeper.

 


4.0 from 1 reviews
Cranberry Coconut Zucchini Loaf
Amazing and unique zucchinni loaf, unlike any other.
Author:
Recipe type: baking,bread,zucchini
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs
  • ½ cup of oil
  • ½ cup of applesauce
  • 2 cups of white sugar
  • 2 tsp vanilla
  • 3 cups of flour
  • 2½ tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp cloves
  • 1 cup of shredded coconut
  • 1 cup of dried cranberries
  • 2 cups of shredded zucchini
  • Kick the tires and light the fires to 325 degrees.
  • Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.
  • In a small bowl, whisk together all your dry ingredients.
  • Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.
  • Add the dry ingredients to the mixer slowly, mixing completely.
  • At this point it is very doughy, not at all like a batter.
  • But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.
  • And once the zucchini is added, time for the coconut and the cranberries.
  • Grease and flour two loaf pans and split the batter between the two.
  • Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.
  • Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it's a keeper.
Instructions
  1. Kick the tires and light the fires to 325 degrees.
  2. Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.
  3. In a small bowl, whisk together all your dry ingredients.
  4. Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.
  5. Add the dry ingredients to the mixer slowly, mixing completely.
  6. At this point it is very doughy, not at all like a batter.
  7. But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.
  8. And once the zucchini is added, time for the coconut and the cranberries.
  9. Grease and flour two loaf pans and split the batter between the two.
  10. Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.
  11. Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it's a keeper.

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