Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (893g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1700 (58%)|
|Amt Per Serving||% DV|
|Total Fat 188.9g||252 %|
|Saturated Fat 136.5g||683 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 481.4mg||148 %|
|Sodium 919.4mg||32 %|
|Potassium 1414.7mg||37 %|
|Total Carbohydrate 306g||90 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 293.8g|
|Protein 24.9g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2946
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