Coconut Zucchini Bread Recipe

Name: Coconut Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BREAD:; 1/4 cups Sweetened Shredded Coconut; 1-1/2 cup All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Fine Salt; 1 pinch Freshly Grated Nutmeg; 1/2 cups Full-fat Coconut Milk (shake Can Well); 1 whole Large Egg; 3 Tablespoons Organic Coconut Oil, Melted And Cooled Slightly; 1 teaspoon Pure Vanilla Extract; 3/4 cups Light Brown Sugar; 1-1/2 cup Grated Zucchini; FOR THE TOPPING:; 2 Tablespoons Sweetened Shredded Coconut, Finely Ground; 2 Tablespoons Light Brown Sugar; 3 Tablespoons All-purpose Flour; 1-1/2 Tablespoon Organic Coconut Oil, Melted And Cooled Slightly

Servings: persons

FOR THE BREAD:
1/4 cups Sweetened Shredded Coconut
1-1/2 cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Fine Salt
1 pinch Freshly Grated Nutmeg
1/2 cups Full-fat Coconut Milk (shake Can Well)
1 whole Large Egg
3 Tablespoons Organic Coconut Oil, Melted And Cooled Slightly
1 teaspoon Pure Vanilla Extract
3/4 cups Light Brown Sugar
1-1/2 cup Grated Zucchini
FOR THE TOPPING:
2 Tablespoons Sweetened Shredded Coconut, Finely Ground
2 Tablespoons Light Brown Sugar
3 Tablespoons All-purpose Flour
1-1/2 Tablespoon Organic Coconut Oil, Melted And Cooled Slightly

1
Preheat oven to 350 F. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray. In a dry skillet over medium heat, toast the sweetened shredded coconut, stirring constantly, until golden brown and fragrant. Remove from heat. Cool coconut and grind in a food processor, blender, or spice grinder.
2
In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside. In a larger mixing bowl, combine coconut milk, egg, coconut oil, vanilla, brown sugar, and zucchini. Stir in reserved dry ingredients and pour into prepared loaf pan.
3
In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove pan from oven. Cool for 10-15 minutes, then remove bread from pan and place on a cooling rack. Cool completely. Store leftovers in an airtight container.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BREAD:, 1/4 cups Sweetened Shredded Coconut, 1-1/2 cup All-purpose Flour, 1 teaspoon Baking Soda, and more.

Yes, Coconut Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions