Zucchini Bread with Coconut

This zucchini bread with coconut is a moist, tender loaf infused with the natural sweetness of shredded coconut and the wholesome freshness of grated zucchini. The combination creates a perfectly balanced, slightly tropical flavor, making it an ideal treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

This zucchini bread recipe offers a delightful twist on the traditional version by incorporating coconut, adding both flavor and texture. It’s an excellent way to use up garden-fresh zucchini and is simple enough for both beginners and experienced bakers. This bread stays moist for days and can be enjoyed warm, toasted, or as-is. It’s also a great option for meal prepping or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Grated zucchini

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Eggs

• Granulated sugar

• Brown sugar

• Vegetable oil or melted coconut oil

• Vanilla extract

• Shredded sweetened coconut

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. In a large mixing bowl, beat the eggs with granulated sugar and brown sugar until well combined.

4. Add the oil and vanilla extract, mixing thoroughly.

5. Fold in the grated zucchini.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

7. Fold in the shredded coconut evenly.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf, which provides approximately 8–10 slices. Preparation time is about 15 minutes, and baking time is 50–60 minutes.

Variations

• Nutty Addition: Add ½ cup of chopped walnuts or pecans for added crunch.

• Tropical Flavor: Substitute some of the zucchini with crushed pineapple, drained well.

• Chocolate Touch: Mix in ½ cup of chocolate chips for a dessert-like version.

• Healthier Option: Use whole wheat flour for a more nutritious twist and reduce the sugar slightly.

• Vegan Alternative: Replace the eggs with flax eggs and use plant-based oil.

Storage/Reheating

Store the zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. To freeze, wrap the cooled loaf in plastic wrap and place it in a freezer-safe bag; it will keep for up to 3 months. Reheat slices in a toaster oven or microwave for a warm serving.

FAQs

What kind of zucchini is best for this bread?

Medium-sized zucchini with tender skin and minimal seeds are ideal. Avoid overly large zucchini as they may contain too much moisture and large seeds.

Do I need to peel the zucchini?

No, peeling is not necessary. The skin is soft and adds color and nutrients to the bread.

Should I squeeze out the moisture from the zucchini?

If the zucchini is very watery, gently squeeze some moisture out with a clean towel, but do not overdo it, as some moisture helps keep the bread moist.

Can I use unsweetened coconut?

Yes, but the bread will be less sweet. Adjust the sugar to taste if using unsweetened coconut.

Can this recipe be made into muffins?

Yes, pour the batter into a muffin tin lined with papers and bake at 350°F for 18–22 minutes.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix.

What oil works best?

Vegetable oil or melted coconut oil are both suitable. Coconut oil adds a mild coconut flavor.

How can I tell when the bread is fully baked?

Insert a toothpick in the center; if it comes out clean or with a few crumbs, the bread is done.

Can I add raisins or dried fruit?

Yes, raisins, dried cranberries, or chopped dried pineapple make great additions.

Why did my bread sink in the middle?

Overmixing the batter, using too much zucchini, or underbaking can cause the bread to sink.

Conclusion

Zucchini bread with coconut is a delicious and simple way to enjoy summer’s bounty. The rich texture, moist crumb, and hint of tropical sweetness make it a standout variation on a classic. Whether you’re baking for family, guests, or just yourself, this recipe is sure to impress with its flavor and versatility

Print