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This not-too-sweet quick bread is jam-packed with vegetables and an irresistible toasted-coconut topping. Slideshow:  More Quick Breads 

Kay Chun
November 2013

Gallery

© John Kernick

Recipe Summary

active:
20 mins
total:
2 hrs
Yield:
One 8-by-4-inch loaf
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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