Coconut Zucchini Bread
Coconut Zucchini Bread combines the natural sweetness of coconut with the moisture of zucchini to create a delightful loaf that’s soft, flavorful, and wholesome. This easy-to-make recipe uses simple ingredients to produce a moist and tender bread perfect for breakfast, dessert, or a mid-day snack. Packed with tropical flavors and a subtle crunch, it's a great way to use up extra zucchini while indulging in a guilt-free treat.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Grater (for zucchini)
- 1 Mixing Bowl (Large, for wet and dry ingredients)
- 1 Whisk (for dry ingredients)
- 1 Spatula (for mixing)
- 1 Measuring Cups and Spoons – For accurate measurements.
- 1 Oven (Preheated to 350°F)
Ingredients
- 2 Cups All-Purpose Flour
- 1 Cup Shredded Coconut
- 1 ½ Cups Grated Zucchini about 2 medium zucchinis
- ½ Cup Coconut Oil or butter
- 1 Cup Sugar or substitute with honey or maple syrup
- 2 Large Eggs or flax eggs for vegan option
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 1 Tsp Ground Cinnamon optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan, lining it with parchment paper for easy removal.
- Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together the eggs (or flax eggs), coconut oil, sugar, and vanilla extract until well combined.
- Fold in zucchini: Stir in the grated zucchini and shredded coconut.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Notes
- Zucchini: Be sure to squeeze out as much moisture as possible from the zucchini to prevent a soggy loaf.
- Sweeteners: You can substitute regular sugar with honey, maple syrup, or coconut sugar. Adjust the sweetness to your preference.
- Flour Substitutes: For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 2 months.
- Optional Add-Ins: Feel free to add in chocolate chips, nuts, or dried fruits to elevate the flavor and texture.