Nothin’ Bundt Love

My Friend Vicki gave us a HUGE zucchini from her community garden plot last week and I decided to go {sweet} with it rather than the usual savory.

: Coconut Almond Zucchini Bread :

3 cups AP flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

3 eggs

1 cup vegetable oil

2 1/4 cups sugar

3 tsp. almond extract

2 cups grated zucchini {3-4 small zukes}

1/4 cup grated coconut {unsweetened}

Grease your bundt pan {I used a little butter}. Preheat oven 10 325*. Sift flour, salt, baking powder and baking soda together in a bowl. Beat eggs, oil, almond extract and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and coconut until well combined. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Cool in pan for about 20 minutes. Place a plate over the top of the bundt pan and flip over…bread will fall from the pan on it’s own.

{recipe adapted from here}

*****

This recipe was a happy accident…I had run out of vanilla and cinnamon and substituted with almond extract and the coconut instead. It turned out very moist and the almond & coconut were a little something out of the ordinary. Next time I will make these into muffins. You could certainly get 2 smaller loaves {or even 3 mini loaves} out of this recipe to give as gifts at the holidays. Bake in a disposable loaf pan and adjust oven times accordingly.

It’s FRI-day!

XOXO

2 thoughts on “Nothin’ Bundt Love”

  1. Thanks Amy, it was delicious at your house! I may substitute 1 cup of coconut oil for the vegetable oil in your recipe, and try it that way as well.

  2. Thank you, Irene! The coconut oil would be perfect! Adding that to my TJ’s list! So glad you came….it was great to visit! XO

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