Coconut Zucchini Bread

Our coconut zucchini bread recipe is moist and delicious with hidden vegetables inside! With a sweet island flare you could even add diced pineapple! Baked in a loaf pan or as coconut muffins we love this for breakfast or dessert.

A GREAT variation of our moist zucchini bread recipe, you have got to try our new coconut zucchini bread this summer. For breakfast or dessert, you can make a double batch and freeze one loaf to enjoy it another day too.

I just cannot get enough coconut recipes. Maybe it is because I was born in HI and they were all around us, or it’s just in my blood. Honestly I can’t tell you of something I have added it to that I didn’t like.

AND I love mixing two of our favorite flavors together in one great bite. Like one afternoon we went picking fruit and combined our basket full to make these zucchini blueberry muffins. Wow were they amazing. From there we just kept combining this and that and came up with this combo here.

Even our Instant Pot coconut rice pudding was so much better than the “traditional method” and people were raving over it. I prefer sweetened flakes no matter what I make. If you need to cut down the sugar you could find unsweetened as well but that just doesn’t do it for me.

Should you peel zucchini to make aucchini bread?

First off, when it comes to this green vegetable you want to keep the skin on. It is edible, full of vitamins and will keep it together more so it isn’t as mushy. So no just rinse and get the grater ready to cut into small bits.

How to Prepare Zucchini for Baking

You want to always shred zucchini on top of several paper towels and fold over. Then gently press until as much moisture as possible is absorbed. Wait until the very end to fold it in gently or it will break apart and won’t make it as moist too, these two tips will make the best results.

Ingredient Notes

Your large Eggs should be added when they are room temperature if possible, this helps keep your batter fluffy and light. We prefer organic free range for the richest flavor and moisture.

White granulated Sugar is best to add sweetness though I have heard from followers that they have used the Splenda baking blend with a 1:1 ratio for a sugar free option and it worked well.

All purpose flour was used, I haven’t tried this with wheat flour and that would change the bake time if you did but gluten free Bob’s Red Mill 1:1 blend should work the same.

Vegetable oil or applesauce is a healthier choice but will make it more dense. I have used pumpkin puree in the fall and that was kinda’ a fun tweak to it adding yet another flavor to the loaf.

Some Baking soda and baking powder will allow it to rise properly. Make sure you check the date as if they are expired it won’t work properly.

Shredded zucchini and coconut will give you the two flavors you are looking for. You should leave the skins on and I prefer sweetened shreds to add even more of a dessert flavor.

This recipe will yield two loaves. Use 2 9×5″ baking pans so they can bake at the same time. Enjoy both when cooled completely or eat one and freeze the other once it is room temperature in an airtight bag.

Can you add nuts?

Yes, you could add 1/4 c of raisins, crushed nuts or dried cranberries too if you wanted to add a bit more texture into your bites and flavor. I guess mini chocolate chips would work too. You could divide the batter into thirds and try all three to see which you love best.

Coconut Zucchini Bread with Pineapple

Want to add a third flavor?? Go for it, or buy a small can of diced pineapple and chop the pieces up a little more. Throw in about 1/2 cup at the end and try that too. Or you could mix together a quick glaze with powdered sugar and a bit of water + a bit of your diced chunks. Pour that on top when the loaf is cooled.

How Long to Bake Into Muffins

You can also use the same batter to make mini bundts, muffins or this is how long to bake mini muffins in less time. Kids love these as they are a grab and go treat especially if baked with paper liners that are cute. Regular sizes would take the same timing (18 minutes) like our pumpkin zucchini muffins to stay nice and fluffy.

I wouldn’t say this is a quick bread but it doesn’t take too long to prepare really. You could easily double or triple this and pour the batter equally into multiple pans. Make sure to put on the same rack so they bake evenly.

Should you keep in the pan to cool?

No, to keep super moist you should instead leave in the pan for just 10 minutes before sliding out and then set on a cooling rack the rest of the time. Leaving in a hot pan will dry it out as it continues to bake as the pan cools down.

If you are saving one or more for later let them cool for a good 60 minutes like our Bisquick coconut impossible pie so they are at room temperature before wrapping and freezing.

Should you add frosting?

I don’t feel the need to add any sort of frosting or glaze to the top of this but of course you could. Another option is to just make a mix of cinnamon and sugar and use that as a bit of added sweetness and texture on the top. We did this with our donut muffin recipe.

Does freezing bread ruin it?

It really doesn’t, you’d be surprised. I often times will buy 5-10 loaves of sandwich bread on sale to freeze. For these I don’t even wrap them beyond the bag itself because we will pull them out within the next 2 months and they’re fine. When freezing sweet breads you’ll want to wrap in plastic wrap, then into a freezer bag once they’re cooled.

How do you defrost bread without destroying it?

Remove it from the freezer and take out of the freezer bag. Leave it on the countertop for a few hours so it can gradually reach room temperature. Then slice and enjoy. Throw away plastic wrap it was frozen in and use a new piece of foil instead. Store on counter and enjoy within 4 days for best results.

How do you defrost frozen bread in the microwave?

I don’t normally like the way this turns out. If you are desperate though you can do this. Set on a paper towel for 15 seconds, turn over and warm another 5-10 seconds or so until it is warmed to your liking. Do this for only one slice at a time, never for an entire loaf.