Cakes, Breads, Muffins & Scones

Cranberry Coconut Zucchini Loaf

Cranberry Coconut Zucchini Loaf

‘Tis the season for zucchini.

And more zucchini.

And barrels of zucchini.

OUR LATEST VIDEOS

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.

 

Cranberry Coconut Zucchini Loaf

Print

Cranberry Coconut Zucchini Loaf


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 min

Description

Amazing and unique zucchinni loaf, unlike any other.

Ingredients

  • 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.

        • in But just you wait until you add 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.

          • in Bake 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.

          Nutrition

          • Serving Size: 8

          Newsletter

          You Might Also Like

          11 Comments

        • Reply
          Mary P Hoffman
          March 6, 2017 at 7:44 pm

          Interesting combination of flavors. I think I’ll have to try it!

        • Reply
          Karlynn
          August 23, 2012 at 3:30 pm

          I’d try it with 1/2 a cup, they DO absorb moisture a lot. There’s not much I can think of if they are allergic to all that you listed unfortunately! Add some more cranberries in, or play around with other dried fruits (blueberries etc) to change up the flavor a bit.

        • Reply
          GeoKs
          August 23, 2012 at 3:19 am

          One member of our family is allergic to coconut (plus peanuts, all tree nuts, sesame seeds, poppy seeds, etc). What do you think about substituting about 2/3 cup of large flake rolled oats? I don’t think I’d use a full cup because oats are drier than coconut and will absorb more moisture. Any other suggestions?

        • Reply
          Tina
          September 14, 2011 at 5:43 am

          I just made this – it is great!

          • Reply
            Karlynn
            September 14, 2011 at 4:12 pm

            Glad you liked it, it’s my favorite!

        • Reply
          Hgerweck
          August 2, 2011 at 12:50 pm

          {love} {love} this recipe! I get compliments whenever I make it! I just made it for a picnic and received three requests for the recipe …. I am forwarding them this link.

          • Reply
            thekitchenmagpie
            August 22, 2012 at 5:05 pm

            Great to hear! It’s still a family favorite! Something about the coconut and the cranberries make it so unique!

        • Reply
          Jaclyn
          March 29, 2011 at 1:48 am

          I made this recipe yesterday for my husband and I, then I made banana bread for my 3 year old. Turns out we all prefer the Zucchini Loaf. Delicious!! I used Craisins and they go great, I also love the coconut. Great recipe!!

          • Reply
            Karlynn
            March 29, 2011 at 2:03 am

            Glad you liked it! It’s my favorite way to use zucchini, and I don’t even like zucchini loaf most days.

        • Reply
          Lorry
          August 17, 2010 at 2:33 am

          This sounds wonderful and I’ve got lots of zucchini right now. I’m going to try using Berry Bits in place of the Craisins. Berry Bits are closer in texture to a fresh cranberry, although I’ve got lots of frozen cranberries in the freezer yet. That’s one of the perks to being married to a cranberry grower;)

          • Reply
            thekitchenmagpie
            August 22, 2012 at 5:05 pm

            Oooohh that sounds lovely!

          Leave a Reply

          214 Shares
          Share57
          Pin156
          Tweet
          Yum1
          Stumble