My preferred recipe for coconut-flavored zucchini bread. After shredding the zucchini, be sure to drain out as much liquid as you can to prevent the bread from becoming too soggy.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups grated zucchini
- 2 ½ cups all-purpose flour
- 1 ¼ cups unsweetened coconut flakes
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 ¼ cups white sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible.
- Combine flour, coconut flakes, baking powder, baking soda, and salt in a mixing bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy. Mix in zucchini and eggs. Pour wet ingredients into dry ingredients and stir until well combined. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
- Remove from the oven and let cool in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
- This zucchini bread can easily be frozen. I usually cut the loaf into slices and freeze them in individual bags.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 68 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 453 mg |
| Sugars | 33 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good, I used brownie and mini loaf pans and this recipe was perfect. I added nuts to mine which added good flavor and texture. Bread was very moist and flavorful.
Loved this recipe! I followed the advice of one review and didn’t squeeze out zucchini. And I added 1tsp. Clove. Because I like the taste. My bread turned out moist and wonderful. Will definitely make again. I might even add cranberries next time. Thank you allrecipes..
Followed the directions using non-sweetened coconut but add 1 ½ tsp of vanilla. It was pretty dry with not much flavor. Won’t bake it again but recommend the zucchini blueberry recipe. Big hit in my house.
adding chocolate chips next time! otherwise perfect, not too sweet.
I made 4 mini and 6 muffins *not shown. I had a sample of the bread lol! The other 3 are going to my girlfriends, the muffins will go to hubby! Thank you for this delicious recipe!
This was wonderful—moist and tasty. I followed the recipe exactly except I went with two of the reviewers and didn’t squeeze the liquid out of the zucchini and added some walnuts. I used a regular loaf pan with no issues. I had to add 5 minutes to the bake time.
Excellent zucchini bread. I squeezed out moisture from zucchini as one reviewer noted and I won’t do it next time. I had never done that in any other before anyway. Love coconut in just about anything and this didn’t disappoint. There’s a typo in ingredients “3 eaches eggs” or that’s something strange I haven’t ever heard of before. Thank you for yet another favorite!
everyone loved it
This is an excellent zucchini bread, not as cloyingly sweet as other zucchini breads. I make this often using frozen zucchini from my garden. I swapped vanilla sugar for vanilla extract. Also, it is important not to squeeze the zucchini too much, the coconut flakes absorb a lot of liquid. And I used a larger (10×5 inch) loafpan, in a regular size loafpan it would have spilled over..
This reminds me of the bread my mother made when I was a child. It was always a treat and it still is today!
Yummy! I used coconut oil instead of vegy oil & less sugar
loved this!
The only change I made was vanilla extract instead of sugar. This is my best bread recipe yet
I had to change a few things with the recipe based on the ingredients I had. First, the shredded coconut I had was sweetened. So I only used about 3/4 cup of sugar, and I feel that it was still a touch too sweet. Next time I will probably only use a 1/3 or a 1/2 cup sugar. Second, I thought 4 tsps of baking powder seemed a bit much, so I only used 2 tsps, and my bread rose just fine. Lastly, I didn’t have vanilla sugar, so I used 2 tsps of vanilla extract instead. Overall, this is a great tasting bread with a great texture. It’s a touch too sweet for me, but my husband likes it. I really enjoy the little hint of cinnamon with the coconut too. Would be good with walnuts in it as well. Also: I baked my loaf in a 9×5″ pan at 350, and it was done in 62 minutes. Thanks for the recipe!