Coconut Zucchini Bread is moist and delicious with hidden vegetables inside! With a sweet island flare you could even add diced pineapple!
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. (affiliate links present)
Zucchini Coconut Bread
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.
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.
Even our Instant Pot coconut rice pudding was so much better than the “traditional method” and people were raving over it. I prefer sweetened for all of it. If you need to cut down the sugar you could find unsweetened as well but that just doesn’t do it for me.
Zucchini Bread with Pineapple and Coconut
Want to add a third flavor like coconut muffins?? 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.
Trick to the best zucchini bread
Always shred it on top of paper towels and then fold over. Gently press until moisture is absorbed, then wait until the very end to fold it in gently. Same goes for any other add ins. Another idea people like is to include crushed nuts. I am a “don’t mix crunch with something that should be soft” kinda’ gal, but others say it is a must in their breads.
This has veggies in it so it will have the flavors of both. It is a fluffier sweet bread of sorts a bit like vanilla cupcake flavors with coconut flavors and shreds throughout. If you want a really strong flavor you can add extract as well as the shreds themselves into the batter.
Zucchini Bread with Coconut and Raisins
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 one and freeze the other once it is room temperature.
- Eggs should be added when they are room temperature if possible
- All purpose flour was used, I haven’t tried this with wheat flour and that would change the bake time if you did.
- Vegetable oil
- Baking soda and powder
- You could add 1/4 c of raisins or dried cranberries too, optional
- Vanilla extract and cinnamon were used, if you wanted more Fall flavors you could add some nutmeg too.
Then you’ll add your shredded coconut and zucchini at the end. I like to buy a bunch when they are in season so I can make our salt and pepper zucchini chips too.
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.
Zucchini Coconut Recipe
Time needed: 40 minutes.
Coconut Zucchini Bread
Preheat oven to 350 degrees F and spray two 9×5″ loaf pans with non stick spray. In a bowl whisk together sugar, eggs, vanilla and oil. In another bowl whisk together flour, baking soda, powder, salt and cinnamon.
Slowly incorporate dry ingredients into the wet ingredients until mixed well. Shred zucchini on a few paper towels, fold over the top and press gently down to absorb excess water. Gently fold in shredded zucchini and coconut into batter.
Pour equally into the 2 non stick prepared pans and bake for 40-45 minutes. Check doneness with toothpick inserted into the center of your loaf. It is done when no wet batter remains and only crumbs are attached.
Set on cooling wire rack for 10 minutes before sliding out. If you are saving one or more for later let them cool for a good 30 minutes like our Bisquick coconut impossible pie so they are at room temperature before wrapping and freezing.
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.
If you want to make something similar as muffins, take a peek at our pumpkin zucchini muffins too.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
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Coconut Zucchini Bread
- 3 eggs
- 2 c sugar
- 1 c vegetable oil
- 3 c all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp baking powder
- 1 tsp vanilla
- 1 tbsp cinnamon
- 1.5 c zucchini shredded
- 3/4 c coconut shredded
- Preheat oven to 350 degrees F and spray two 9×5" loaf pans with non stick spray.
- In a bowl whisk together sugar, eggs, vanilla and oil. In another bowl whisk together flour, baking soda, powder, salt and cinnamon.
- Slowly incorporate dry into wet ingredients until mixed. Shred zucchini on a few paper towels, fold over the top and press gently down to absorb excess water.
- Gently fold in shredded zucchini and coconut into batter. Pour equally into the 2 loaf pans and bake for 40-45 minutes. Check doneness by inserting toothpick into center. It is done when no wet batter remains and only crumbs are attached.
- Set on cooling wire rack for 10 minutes before sliding out.