{Coconut Zucchini Bread}

I was so excited to pick my first zucchini of the year from my garden. The first thing that I thought was to make this yummy bread that my friend Janeal brought to us when we moved into our house. It is so delicious! I didn’t have any pistachio pudding mix on hand so I used vanilla and it tasted amazing, so either flavor works great. I also made 8 mini loaves so I ended up only having to bake them for about 30 minutes or so.

  • 3 Eggs
    3/4 cups Oil
    1 ½ cups Sugar

    1 tsp. Vanilla extract
    2 cups Grated zucchini

    2 1/3 cups Flour
    1/4 tsp. Soda
    1/4 tsp. Baking powder
    1 tsp. Salt
    1 sm. Pkg. Vanilla or pistachio pudding
    1 cups Coconut (optional)

    Beat together eggs, oil, and sugar. Add the vanilla extract and zucchini. Mix all dry ingredients together and add to the other mixture. Pour into 2 greased bread pans.
    Bake at 350° for 50 minutes.

    Coconut Glaze
    1/2 cups Sugar
    1/4 cups Water
    1 Tsp Butter 
    1/2 tsp. Coconut extract
    Bring sugar, water, and butter to a boil for 1 minute. Remove from heat and add extract. Pour over warm bread and let it cool completely before removing from pans.


    Recipe Source: Janeal Hackbarth 

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