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

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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