Zucchini, Almond, and Coconut Bread

Ananás e Hortelã


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 lemon
  • 3/4 cup olive oil
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 cup ground almonds
  • 1/2 cup shredded coconut
  • 2 cups zucchini (grated unpeeled)


  1. Preheat the oven to 360°F.
  2. Grease a bundt cake pan and dust with flour. Set aside.
  3. In a bowl, beat the eggs with the sugars, lemon zest and olive oil with an electric mixer until light and fluffy.
  4. Add the dry ingredients (flour, baking powder, baking soda and spices) and mix until well incorporated.
  5. Add the almond, coconut, and zucchini, stirring well.
  6. Pour the batter into the cake pan and bake until a toothpick inserted in the center comes out clean.
  7. Let cool for 10 minutes and remove from the pan.
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