This not-too-sweet quick bread is jam-packed with vegetables and an irresistible toasted-coconut topping.
Slideshow: More Quick Breads
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs, beaten
1/2 cup canola oil
3/4 cup light brown sugar
1/2 cup granulated sugar
2 large carrots, grated on the large holes of a box grater (1 packed cup)
1 medium zucchini, grated on the large holes of a box grater (1 packed cup)
1 1/4 cups shredded sweetened coconut
How to Make It
Preheat the oven to 375°. Spray an 8-by-4-inch loaf pan with cooking spray.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.