Zucchini Coconut Bread

adapted fromĀ allrecipes
Makes 1 loaf (or 12 muffins)
Prep time: 10 minutes with food processor; 15 without
Cook time: 1 hour
Cost: $1.00
(egg: .10, oil: .10, zucchini: .20, flour: .07, whole wheat flour: .14, coconut: .35, other stuff: .04)

1 egg
1/2 C vegetable oil (I use canola)
1 C white sugar
1 C grated zucchini
1/2 tsp vanilla
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 C shredded coconut (I use sweetened)

Note: I use a food processor to shred my zucchini and even when I take into account the time to wash the darn thing, it saves me a bunch of time when grating zucchini. Also, if you have too much zucchini, freeze what remains in a bag labeled with the amount.

Combine egg and oil. Mix in sugar, then zucchini and vanilla. In separate bowl combine flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry mixture to the wet mixture. Mix in coconut.

Pour mixture in lightly greased loaf pan (I use a larger 9-inch one, although you could probably cram it into a smaller 7-ish inch one too).

Bake at 350 for 1 hour.

Posted by tastycheapskate.blogspot.com