When this brownie in a mug is broken open, you can see how deliciously gooey it is!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 -9x5x3 inch loaf |
Ingredients
- 1 egg
- ½ cup vegetable oil
- 1 cup white sugar
- 1 cup grated zucchini
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup flaked coconut
- ½ cup chopped walnuts
- ½ cup currants
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 239 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
All that had a slice really enjoyed it. 4 stars because I tweeted it a bit. Like others, applesauce vice oil. I didn’t have raisins or currants, but for some reason had Cranblueberries (must have been for the granddaughters). A little less sugar.
Excellent. Easy to make. Would reduce the sugar content next time as I found it a little sweet.
Wow! This recipe is absolutely amazing! I used some semi-sweet chocolate chips in place of the currants or raisins and it was SUPERB!
4 stars with the modifications I made when I looked at the reviews. Used 1/4 cup brown sugar and 1/2 cup of white sugar. Did not include walnuts or rasins, but increased the coconut to 1 cup. Next time I would not use the brown sugar and try 3/4 cup of white sugar. Was plenty sweet.
So easy & delicious! I didn’t have raisins or walnuts – will try that next time. I put 1/2 cup of white sugar and 1/2 cup chocolate chips. Delicious!
I used half whole wheat flour like others suggested. I like it.
This is a nice recipe if you are looking for a zucchini bread that is just a little bit different. It was flavorful and moist, and the family enjoyed it.
Nice and moist. Halved the sugar since the raisins and coconut provide enough sweetness and it was still very sweet! Next time will try 1/3 cup sugar.
This recipe was amazing, turned out perfect. I used applesauce instead of oil as well as dark chocolate and coconut flakes, no currents or walnuts. Next time I will try using half wholewheat flour but it was great the way it was. I made mini loafs using silicone trays, 30mins at 350F cooked the perfectly. I will be making them again for sure!!
excellent!
Good recipe! Only gave it 4 stars because it was good, but not a memorable recipe. It didn’t have the coconut flavor I was hoping for. I made it exactly as written. Next time I think I’ll use coconut extract instead of vanilla to enhance the coconut flavor and I’ll probably omit the nutmeg so that it doesn’t over power the coconut. Otherwise the bread was moist and it tasted good…just not coconutty like I was hoping for.
I drained the zucchini as much as possible. Used raisins and did not bother to boil them. It is very moist.
VERY EASY TO MAKE AND YUMMY… I LOVE THE SMELL OF COCONUT
Decent, but not better than any other zucchini bread recipe.
This was great and the whole family liked it. I made a few modifications for our taste and healthfulness: cut the nutmeg in half, left out the nuts and berries, used 1/2 cup honey and no sugar, used 1/4 cup unsweetened applesauce and 1/4 cup oil, 1 cup white flour and 1/2 cup wheat flour, and 1.5x the zucchini. It was still plenty sweet and the texture was great! I baked at 325 instead of 350 because of the honey.
good but now I see what the description meant with spicy, I think I may skip the nutmeg next time it was a little overpowering
I cannot believe how good this is! I made a lot of changes to make it a little lighter. I completely replaced the oil with unsweetened applesauce, used 3/4c Splenda and 1/4c light brown sugar, 1c white flour, 1/2c wheat flour. I also used Craisins instead of currants. I think that if my version is so good, the original has to be awesome!
Really yummy and different with the coconut. My co-workers loved it!
This loaf was DELICIOUS. I skipped the nuts though since I personally don’t like nuts in my food, but the flavor, texture and combo of zucchini bread and coconuts was perfect. I moved into a new place back in October and made some loaves for my neighbors to introduce myself and they still rave about it.
Absolutely amazing! Moist and tasty! I made mini muffins so I baked for 20-25 minutes, and they turned out perfect. I made a few substitutions for a healthier recipe: used whole wheat flour (like others suggested); added 1/4 cup ground flax; reduced sugar to 3/4 cup (1/4 brown sugar, 1/2 cup white); and used applesauce instead of oil. One of the reviews said it was dry after substituting applesauce, so I added an extra tablespoon of applesauce. I also left out the raisins because my husband doesn’t like fruit in his muffins.
This stuck in the pan – not sure what the problem was.