Zucchini Coconut Loaf So Tasty
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Zucchini Coconut Loaf |
"This loaf is good, highly spiced and adorable to serve your visitors. It cuts better the second day."
Ingredients :
- 1 egg
- half cup vegetable oil
- 1 cup white sugar
- 1 cup grated zucchini
- half of teaspoon vanilla extract
- 1 half of cups all-cause flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- three/four teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup flaked coconut
- half cup chopped walnuts
- half cup currants
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H25M |
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- Preheat oven to 350 stages F (a hundred seventy five stages C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In blending bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In every other bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to mix thoroughly. Pour suddenly over batter in blending bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 levels F (175 tiers C) for 1 hour till an inserted toothpick comes out clean. Cool in pan 10 mins. Turn out on rack. Cool and wrap.
Notes :
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