Zucchini Coconut Bread
Elevate your baking game with this irresistibly moist and tender Zucchini Coconut Bread—a delightful fusion of wholesome zucchini and nutty coconut that’s perfect for breakfast, snacks, or dessert. This quick bread recipe shines with warm cinnamon spice and just the right touch of sweetness, thanks to a mix of granulated and brown sugars. The shredded zucchini keeps the loaf incredibly moist, while unsweetened shredded coconut adds a subtle tropical twist and irresistible texture. With a simple preparation process and a bake time of just under an hour, this loaf is as easy to make as it is to enjoy. Serve it solo or slathered with butter or cream cheese for a comforting treat that will have everyone coming back for seconds. Perfectly balanced and packed with flavor, this zucchini coconut bread is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 Eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Unsweetened shredded coconut
- 1.5 cups Zucchini, grated and squeezed to remove excess water
- 2 tablespoons Milk
Instructions
Preheat the 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, baking soda, ground cinnamon, and salt. Set aside.
In another bowl, beat the granulated sugar, brown sugar, and eggs together until light and fluffy. Mix in the vegetable oil and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Fold in the shredded coconut and grated zucchini. If the batter is too thick, add 1-2 tablespoons of milk to loosen it slightly.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve the zucchini coconut bread as is, or with a spread of butter or cream cheese, if desired. Enjoy!
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 21.2 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 132 mg | 3% | |
*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.
