Recipes Carrot, Coconut and Zucchini Bread 5.0 (5,601) 5 Reviews This not-too-sweet quick bread is jam-packed with vegetables and an irresistible toasted-coconut topping. Slideshow: More Quick Breads By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on November 1, 2013 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 20 mins Total Time: 2 hrs Yield: 1 8-by-4-inch loaf Ingredients 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 Directions 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. Make Ahead The bread can be wrapped and kept at room temperature for up to 2 days. Rate it Print