Active Time
20 MIN
Total Time
2 HR
Yield
Serves : One 8-by-4-inch loaf
© John Kernick

How to Make It

Step 1    

Preheat the oven to 375°. Spray an 8-by-4-inch loaf pan with cooking spray.

Step 2    

In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, whisk the eggs with the canola oil and both sugars until smooth. Stir in the carrots, zucchini and 3/4 cup of the shredded coconut, then fold in the dry ingredients just until combined.

Step 3    

Scrape the batter into the prepared pan and sprinkle with the remaining 1/2 cup of coconut. Loosely tent the pan with foil and bake for about 1 hour and 30 minutes, until the top is golden brown and a tester inserted in the center of the loaf comes out clean. Transfer the bread to a rack to cool for 30 minutes, then turn it out and let cool completely.

Make Ahead

The bread can be wrapped and kept at room temperature for up to 2 days.

You May Like

Aggregate Rating value: 5

Review Count: 5597

Worst Rating: 0

Best Rating: 5