Go Back Email Link
–+ servings
Slices of coconut zucchini bread are artfully arranged on a white plate, with a fresh whole zucchini in the background.
Print Recipe
5 from 1 vote

Coconut Zucchini Bread Recipe

Coconut Zucchini Bread is moist and delicious with hidden vegetables inside! With a sweet island flare you could even add diced pineapple!
Prep Time15 minutes
Cook Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: bread, coconut, loaf, muffins, zucchini
Servings: 16
Author: Justine

Equipment

  • 2 9x5 loaf pan
  • 2 bowls

Ingredients

  • 3 large eggs
  • 2 cup sugar
  • 1 cup vegetable oil
  • 3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp vanilla
  • 1 tbsp cinnamon
  • 1.5 cup zucchini shredded and pressed
  • 3/4 cup coconut shredded, sweetened

Instructions

  • Preheat oven to 350 degrees F and spray two 9x5" 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.
  • ** If you want to use the batter to make muffins, bake for 18 - 20 minutes or until the top springs back when gently touched in the center.

Video

Nutrition

Serving: 2oz | Calories: 329kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 228mg | Potassium: 90mg | Fiber: 1g | Sugar: 26g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg