Coconut-Zucchini Bread Recipe

Name: Coconut-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups sugar; ½ cup nonfat vanilla yogurt; 3 eggs, beaten; ¾ cup grapeseed oil (or use canola); ¼ cup flax seed, ground; 3 cups zucchini, unpeeled and grated (about 2 medium); 1 ½ cups all-purpose flour; 1 ½ cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; ¾ cup flaked coconut; ¾ cup mini chocolate chip (or chopped nuts)

Servings: persons

1 ½ cups sugar
½ cup nonfat vanilla yogurt
3 eggs, beaten
¾ cup grapeseed oil (or use canola)
¼ cup flax seed, ground
3 cups zucchini, unpeeled and grated (about 2 medium)
1 ½ cups all-purpose flour
1 ½ cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¾ cup flaked coconut
¾ cup mini chocolate chip (or chopped nuts)

1
Preheat oven to 350.
2
Grease loaf pans and set aside.
3
In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended.
4
Stir in the zucchini.
5
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt.
6
Gradually add to the wet ingredients, mixing well.
7
Fold in the coconut and chocolate chips.
8
Pour into the loaf pans.
9
Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans.
10
Cool on a baking rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 ½ cups sugar, ½ cup nonfat vanilla yogurt, 3 eggs, beaten, ¾ cup grapeseed oil (or use canola), and more.

Yes, Coconut-Zucchini Bread falls under the Baking & Desserts 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.

Coconut-Zucchini Bread

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