Two Peas and Their Pod

Zucchini Coconut Bread

Today is National Zucchini Day. Yes, there is a special day devoted to the squash. I don’t know who decides on these days, but I am happy to celebrate the zucchini. It really is perfect timing for National Zucchini Day. We are all racking our brains trying to figure out what to do with the vegetable, so why not make a day of it and go zucchini crazy?

I am going to kick-off National Zucchini Day by making Zucchini Coconut Bread. I love zucchini bread and this Zucchini Coconut Bread is my new favorite zucchini bread recipe. I’ve already made it three times this summer. It is a great recipe for using up the summer zucchini!


This bread is easy to whip up and is on the healthier spectrum of zucchini breads. The bread is made with whole wheat flour, Greek yogurt, and coconut oil. There is no butter in this bread! Don’t worry, you won’t miss it. The coconut oil gives the bread an incredible flavor. The bread is also super moist thanks to the zucchini and Greek yogurt. The shredded coconut compliments the zucchini nicely and adds a little extra coconut goodness to the loaf.

Shred up some zucchini and make Zucchini Coconut Bread! It is the perfect way to celebrate National Zucchini Day. You can’t beat a warm slice of zucchini bread! Mmmm!

I think I will eat Zucchini Coconut Bread for breakfast, Zucchini Ribbon Salad for lunch, Chocolate Fudge Zucchini Cookies for dessert, Baked Zucchini Fries for dinner, and Zucchini Chocolate Chip Brownies for dessert. Yes, I am going to have two desserts today:) So maybe that is a zucchini overload, but go big or go home, right? It’s time to celebrate the zucchini!

And if you are in need of more zucchini ideas, check out these tasty 35 Zucchini Recipes!

Zucchini Coconut Bread

Yield: 1 loaf of bread

Prep Time: 15 minutes

Cook Time: 50-60 minutes

Total Time: 75 minutes

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!

Ingredients:

3/4 cup all-purpose Gold Medal flour
3/4 cup whole wheat Gold Medal flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt (I use Chobani 0%), at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

Directions:

1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

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151 Responses to “Zucchini Coconut Bread”

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  1. 1
    Rosa — August 8, 2012 @ 4:36 am

    A wonderful bread! So moist and delicious looking.

    Cheers,

    Rosa

  2. 2
    Erica — August 8, 2012 @ 4:44 am

    I need to stop by this store this morning…I think I’ll be picking up zucchini! I’m always excited when coconut is added to baked goods- yum!

  3. 3
    Emily @ Life on Food — August 8, 2012 @ 6:16 am

    Oh yum! This sounds so good. I am definitely going to be making some soon. I have lots and lots of zucchini!

  4. 4

    Mmm such a treat! And a great way to use up zucchini!

  5. 5
    Madeleine @ Teenie Baker — August 8, 2012 @ 7:17 am

    I want to celebrate National Zucchini Day by making this bread!!

  6. 6

    wow that sounds really good!

  7. 7

    Looks beautiful! I love coconut bread and adding zucchini is a great idea!!!

  8. 8
    megan @ whatmegansmaking — August 8, 2012 @ 8:49 am

    How did I not know about national zucchini day?? This looks so good :)

  9. 9
    Paloma — August 8, 2012 @ 9:09 am

    I love zucchini and I love coconut too but had never thought of putting them together! Thanks for sharing! I am going to be pinning this and tweeting about it YUM!

  10. 10
    Barbara @ Barbara Bakes — August 8, 2012 @ 9:25 am

    Love the coconut twist on zucchini bread. Great idea! Thanks for the link love.

  11. 11
    Diane — August 8, 2012 @ 9:31 am

    This sounds sooo good. I have a zucchini bread(actually 2) in the oven right now from a recipe on skinnytaste that is low fat also and so good,too. My kids get all their zucchini this way and they like zucchini tots too. Thanks for your recipes!!!

  12. 12
    Averie @ Averie Cooks — August 8, 2012 @ 9:47 am

    You always make the best breads and you have the biggest zucchini-recipes archive of anyone I know :)

  13. 13
    Kalyn — August 8, 2012 @ 9:48 am

    This really sounds delicious! I am loving the idea of coconut oil in baking; adds so much good flavor. Thanks for including my savory zucchini muffins too.

  14. 14

    Yum Yum Yum Yum Yum! I might just have to run out and buy some coconut :) Thanks for posting :)

  15. 15
    Jen @ Savory Simple — August 8, 2012 @ 9:55 am

    I had no idea it was National Zucchini Day! I’m loving all of these recipes!

  16. 16
    Carrie Robinson — August 8, 2012 @ 10:12 am

    This looks amazing! :) Buying zucchini at the farmers market this weekend just to make this!

  17. 17

    I always seem to miss the national food days… Love the coconut version of zucchini bread – can’t wait to try it with coconut oil instead of butter. Thank you for sharing, Maria!

  18. 18

    I always seem to miss the national food days.. Your coconut version of zucchini bread sounds amazing! Thank you for sharing, Maria!

  19. 19

    I love the sound of this! Am interested to try the coconut oil in a bread.

  20. 20
    Sarah — August 8, 2012 @ 10:37 am

    Looks yummy. Thanks for sharing! Is there any reason why I couldn’t use all whole wheat flour?

    • Two Peas replied: — August 9th, 2012 @ 12:21 am

      You can use all whole wheat flour. The texture will be a little more dense, but still tasty:)

  21. 21
    Beverly — August 8, 2012 @ 11:01 am

    Can you use applesauce instead of the Greek yogurt?

    • Two Peas replied: — August 9th, 2012 @ 12:21 am

      I haven’t tried using applesauce, but I am sure you could use it. Let me know if you try it!

  22. 22
    Glory/ Glorious Treats — August 8, 2012 @ 11:05 am

    Wow, this looks like such a delicious variation of tradional zucchini bread! We have LOTS of zucchini in our garden this year, so I’ll have to give it a try soon!

  23. 23
    Chrissy — August 8, 2012 @ 11:28 am

    We just made something similar with chocolate chips and it was AMAZING. Such great flavors!

  24. 24
    Heather (Heather's Dish) — August 8, 2012 @ 11:31 am

    that loaf pan is beautiful!!! and i love that it’s a fun twist on the standard zucchini bread!

  25. 25
    shelly (cookies and cups) — August 8, 2012 @ 11:38 am

    Adding the coconut. Brilliant.

  26. 26
    Carla @ Carlas Confections — August 8, 2012 @ 11:44 am

    Happy National Zucchini Day! What a great way to celebrate it :) This bread looks fantastic! I love that it is on the healthier side too!

  27. 27
    Chrissy — August 8, 2012 @ 11:54 am

    No way, we JUST made something similar, except loaded with chocolate chips! I absolutely love the combo. It was gone in no time. The zucchini and coconut make for a perfect bread texture.

  28. 28
    Chrissy — August 8, 2012 @ 12:01 pm

    No way! I just made something similar a few days ago, except loaded with chocolate chips! It was gone in no time. I love the zucchini and coconut combo…it makes for the perfectly textured bread!

  29. 29
    Bobbi Spargo — August 8, 2012 @ 12:09 pm

    This sounds wonderful! I love that it’s sweet but has some healthier ingredients with the greek yogurt and the whole wheat flour. I will be making this today!

  30. 30
    Rachel Cooks — August 8, 2012 @ 12:26 pm

    Loving everything about this bread! Yum!

  31. 31
    Anna @ hiddenponies — August 8, 2012 @ 1:01 pm

    Any excuse to celebrate is great to me, and zucchini is definitely worthy of it’s own day! This sounds like a perfect breakfast and snacking loaf!

  32. 32
    Becky — August 8, 2012 @ 1:31 pm

    sounds like a delicious combo!! I’m a sucker for coconut in pretty much anything!

  33. 33
    DessertForTwo — August 8, 2012 @ 1:47 pm

    What a tasty way to use up all that pesky squash! yum!

  34. 34
    Ann P. — August 8, 2012 @ 3:25 pm

    I have never heard of coconut bread before! That’s amazing! :D I love that you can make it with zuchinni for an extra healthy touch. All the more reason to have two or three or four slices, amirite!? :)

  35. 35
    Jen — August 8, 2012 @ 3:49 pm

    Oh this sounds divine. Could you use all white flour?

    • Two Peas replied: — August 9th, 2012 @ 12:20 am

      Yes, you can use all white flour.

  36. 36
    Joanne — August 8, 2012 @ 3:53 pm

    I’ve made zucchini cake once this season but have been slacking on the quickbread love! Totally making this next!

  37. 37
    Ashley @ Wishes and Dishes — August 8, 2012 @ 5:18 pm

    National Zucchini day??? how did i miss this?! This looks splendid :)

  38. 38
    Megan @ Megan's Munchies — August 8, 2012 @ 5:43 pm

    What a fabulous combination of flavors!

  39. 39
    Shaina — August 8, 2012 @ 5:45 pm

    Love the addition of coconut. We adore zucchini bread, but having new recipes for it always helps when you have a garden full of little and not so little zucchini.

  40. 40
    Angelyn @ Everyday Desserts — August 8, 2012 @ 5:46 pm

    Yum!! This loaf looks amazing!!

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