COCONUT ZUCCHINI BREAD
Total Time Taken: 1 ¼ hours
Ingredients:
¼ cup buttermilk
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
½ cup canola oil
½ cup light brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 cup shredded coconut
1 teaspoon baking powder
1 teaspoon baking soda
2 zucchinis, grated
¼ cup buttermilk
¼ teaspoon cinnamon powder
¼ teaspoon ground ginger
½ cup canola oil
½ cup light brown sugar
1 cup all-purpose flour
1 cup rolled oats
1 cup shredded coconut
1 teaspoon baking powder
1 teaspoon baking soda
2 zucchinis, grated
Directions:
1. Mix the sugar, oil, buttermilk, zucchinis and coconut in a container.
1. Mix the sugar, oil, buttermilk, zucchinis and coconut in a container.
2. Put in the oats, flour, baking powder, baking soda, cinnamon
and
ginger and mix using a spatula.
ginger and mix using a spatula.
3. Pour the batter in a loaf pan covered with parchment paper.
4. Pre-heat the oven and bake at 350F for forty minutes or until
well
risen and it passes the toothpick test.
risen and it passes the toothpick test.
5. Let cool in the pan before you serve.
Nutritional Content of One Serving:
Calories: 238 ║ Fat: 14.3g ║ Protein: 3.3g ║ Carbohydrates: 25.3g
Calories: 238 ║ Fat: 14.3g ║ Protein: 3.3g ║ Carbohydrates: 25.3g
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