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Zucchini Bread with Coconut

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A moist and flavorful zucchini bread with a tropical twist from shredded coconut. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups grated zucchini (about 2 medium zucchini)
  • 1/2 cup shredded sweetened coconut
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup plain yogurt or sour cream
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the eggs with the oil, sugars, vanilla extract, and yogurt until well combined.
  4. Add the grated zucchini and shredded coconut to the wet ingredients and stir to combine.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Fold in chopped nuts if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute unsweetened coconut if you prefer less sweetness.
  • Ensure the grated zucchini is not too wet; gently squeeze out excess moisture.
  • This bread freezes well for up to 2 months.

Nutrition

Keywords: zucchini bread, coconut bread, quick bread, summer baking, moist loaf

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