Zucchini Coconut Bread
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1.5 hours# #
- 3/4 cup oil (not olive oil, use a relatively flavourless one)
- 1.5 cups brown sugar
- 3 eggs, at room temperature
- 2 cups grated zucchini
- 1/2 cup desiccated coconut
- 2 cups plain flour
- 1.5 teaspoons bicarb of soda
- 2 teaspoons vanilla
Step 1 - Line a large loaf tin with parchment and preheat oven to 135C/275F (very low). Whisk the oil, brown sugar and eggs together until smooth. Add in the zucchini and coconut and mix well. Then add the flour, bicarb and vanilla mixing until just combined (do not overmix as this will work the gluten and make it tough). Scrape into the prepared tin and bake for 1.5 hours. Serve with butter.
Note: if you don't have time to bake it on a low heat you can bake it at 180C/350F for 50 minutes.