Ka Zucchini Coconut Quick Bread

VegetarianDairy
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Ingredients

Instructions

  1. Preheat oven to 350.
  2. Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
  3. Bread:
  4. Combine eggs, honey, oil, sugar and coconut flavor until smooth.
  5. Add the dry ingredients and mix until well combined.
  6. Stir in zucchini and coconut.
  7. Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
  8. Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
  9. Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
  10. Glaze:
  11. Sift together dry ingredients.
  12. Mix in milk.
  13. Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.

Nutrition & Diet Analysis (per serving)

936 kcal 47% DV
Protein Fat Carbs

Macronutrients

Protein 11.6g 23% DV
Total Fat 36g 46% DV
Carbs 153.3g 56% DV
Fiber 8.8g 32% DV
Sugar 60.2g 100% DV

Electrolytes

Sodium 19578.5mg 100% DV
Potassium 925.3mg 20% DV
Cholesterol 90.3mg 30% DV

Vitamins & Minerals

Vitamin A 297mcg 33% DV
Vitamin C 19.8mg 22% DV
Vitamin D 0.4mcg 2% DV
Calcium 1713.3mg 100% DV
Iron 12.8mg 71% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

bread baking powder sugar milk brown sugar egg baking soda flour vegetable oil coconut milk coconut ground ginger honey zucchini salt

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