Zucchini Coconut Bread
Zucchini Coconut Bread is a moist, flavorful, and slightly sweet quick bread that combines the freshness of zucchini with the tropical notes of shredded coconut. This easy-to-make loaf is perfect for breakfast, snacks, or a light dessert and can be enjoyed on its own or with a spread of butter. The zucchini keeps the bread incredibly soft, while the coconut adds a slight chewiness, making every bite delicious.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Box grater
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 9x5-inch Loaf Pan
- 1 Cooling Rack
- 1 Wire whisk or electric mixer
Ingredients
Dry Ingredients:
- 1 ½ cups 190g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup 150g sugar (granulated or coconut sugar)
- ½ cup 120ml melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- ½ cup 120g Greek yogurt or applesauce
- Key Ingredients for Flavor & Texture:
- 1 cup 150g grated zucchini, squeezed dry
- ½ cup 50g shredded coconut (sweetened or unsweetened)
- ½ cup 60g chopped nuts or chocolate chips (optional)
Instructions
Step 1: Prep the Ingredients
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel. Set aside.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix the Wet Ingredients
- In another bowl, whisk the eggs, sugar, melted coconut oil, vanilla extract, and Greek yogurt (or applesauce).
Step 4: Combine Everything
- Slowly add the wet ingredients to the dry ingredients. Gently fold in the grated zucchini and shredded coconut until just combined. If using chopped nuts or chocolate chips, fold them in now.
Step 5: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack. Slice and enjoy!
Notes
- For extra moisture, replace half the oil with applesauce.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Want a crunch? Add ½ cup chopped pecans, walnuts, or almonds.
- For extra coconut flavor, toast the shredded coconut before adding it to the batter.
- Storing: Keep at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.