Monday, November 14, 2011

Coconut and Walnut Zucchini Bread



Super moist and delicious zucchini bread.  I got the original recipe from an old Betty Crocker cookbook I had since I was a kid and changed it up.  The original recipe had tons of oil, so I changed that up by adding some applesauce.  You can decrease the cholesterol by using egg substitute in place of eggs.  I also changed our some of the ap flour for whole wheat flour.  I increased the flavor by adding pumpkin pie spice which is cinnamon, nutmeg, and cloves.  This is one of my daughter's favorite things I make, though she prefers the chocolate chip version ;-)  Happy baking! -Miranda



  • 3 cups of grated zucchini (squeeze most of liquid out)
  • 2 cups of ap flour
  • 1 cup of whole wheat flour
  • 2 cups of sugar
  • 1/2 cup of brown sugar
  • 3/4 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten
  • 1 tablespoon plus 1 teaspoon of vanilla
  • 2 teaspoons of ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/3 cup of flaked coconut
  • 1/3 cup finely chopped walnuts or pecans
  • * You can substitute coconut and nuts for chocolate chips if you prefer a chocolaty zucchini bread


Heat oven to 325 degrees. Grease bottoms only of 2 baking pans, 9 x5 x3 inches.  Beat all ingredients on low speed, scraping bowl constantly for 1 minute.  Beat on medium speed for 1 minute.  Pour into pans and bake until toothpick inserted in center comes out clean, about 1 hour.  Cool 10 minutes and remove from pans.  Cool completely before slicing. Enjoy!