Ka Zucchini Coconut Quick Bread
Elevate your baking game with Ka Zucchini Coconut Quick Bread—a delightfully moist and flavorful loaf that blends wholesome zucchini, nutty shredded coconut, and warm spices like cinnamon and nutmeg. Perfect for breakfast, snack time, or a light dessert, this easy-to-make recipe comes together in just 15 minutes of prep time. The shredded zucchini adds natural moisture, while the optional chopped walnuts bring a delightful crunch to each bite. With its subtle sweetness from a mix of granulated and brown sugar and a hint of vanilla, this quick bread is bursting with homestyle charm. Serve it fresh out of the oven or slice it up for an on-the-go treat. Plus, it stays fresh for days, making it an ideal make-ahead recipe. Bake a loaf today and enjoy comforting flavors with every slice! Perfect for zucchini bread enthusiasts and coconut lovers alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 whole Large eggs
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Shredded zucchini (pressed to remove excess moisture)
- 0.75 cups Shredded unsweetened coconut
- 0.5 cups Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate medium bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix to avoid a dense texture.
Fold in the shredded zucchini, shredded coconut, and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and use a spatula to smooth the top.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2290 mg | 100% | |
| Total Carbohydrate | 427.6 g | 155% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 214.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 275 mg | 21% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1904 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
