Zucchini Coconut Loaf The Best Recipes

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Zucchini Coconut Loaf

"This loaf is right, highly spiced and cute to serve your guests. It cuts higher the second one day."

Ingredients :

1 egg
half cup vegetable oil
1 cup white sugar
1 cup grated zucchini
half teaspoon vanilla extract
1 half cups all-motive flour
half of teaspoon baking powder
1 teaspoon baking soda
half teaspoon salt
three/four teaspoon floor cinnamon
half of teaspoon floor nutmeg
1/2 cup flaked coconut
1/2 cup chopped walnuts
half cup currants

Instructions :

Prep : 15M	Cook : 12M	Ready in : 1H25M

Preheat oven to 350 tiers F (a hundred seventy five levels C). Grease one 9x5x3 inch loaf pan.
In small pan boil one cup water. Add currants or raisins, and boil for two mins. Drain.
In blending bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
In any other bowl, degree flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
Bake at 350 stages F (175 stages C) for 1 hour till an inserted toothpick comes out easy. Cool in pan 10 mins. Turn out on rack. Cool and wrap.

Notes :

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