Coconut-Zucchini Bread

Name: Coconut-Zucchini Bread
Ingredients: 1 12 cups sugar; 12 cup nonfat vanilla yogurt; 3 eggs, beaten; 34 cup grapeseed oil (or use canola); 14 cup flax seed, ground; 3 cups zucchini, unpeeled and grated (about 2 medium); 1 12 cups all-purpose flour; 1 12 cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 34 cup flaked coconut; 34 cup mini chocolate chip (or chopped nuts)

14 ingredients

10 steps

Ingredients

1 12 cups sugar
12 cup nonfat vanilla yogurt
3 eggs, beaten
34 cup grapeseed oil (or use canola)
14 cup flax seed, ground
3 cups zucchini, unpeeled and grated (about 2 medium)
1 12 cups all-purpose flour
1 12 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
34 cup flaked coconut
34 cup mini chocolate chip (or chopped nuts)

Directions

1

Preheat oven to 350.
2

Grease loaf pans and set aside.
3

In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended.
4

Stir in the zucchini.
5

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
6

Gradually add to the wet ingredients, mixing well.
7

Fold in the coconut and chocolate chips.
8

Pour into the loaf pans.
9

Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans.
10

Cool on a baking rack.