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 coconutDirections:
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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SaveIf you like this Zucchini Coconut Bread, you might also like:
- Healthier Zucchini Bread from Prevention RD
- Browned Butter Zucchini Bundt Cakes from The Faux Martha
- Chocolate Chocolate Chip Zucchini Bread from Barbara Bakes
- Savory Whole Wheat Zucchini Muffins from Kalyn’s Kitchen
- Zucchini Bread with Dried Cranberries from Two Peas and Their Pod
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Zucchini and coconut: my two favorite things!! And where did you get that loaf pan? I’m totally coveting it right now.
Two Peas replied: — August 8th, 2012 @ 6:38 pm
Found the loaf pan at Savers…on one of my many walks with Caleb:)
oh yes oh yes oh yes!!!! this looks so dang good right now!!!!!
MMmmmmmmm.. Do I need to say anything else?
This comes to me just in time! My neighbor just brought me over two lovely zuchini from her garden.
Nice interesting recipe. Never thoubght of coconut in zucchini breads.
Made this tonight. Had to buy a loaf pan but had pretty much all the ingredients.
O. M. G. This came out PERFECT!! The crust has a slight crispness. SO much flavor. Wow. I will make this a lot. Super easy and SO delicious!!! Thank you for the great recipes. Always so easy to follow.
Two Peas replied: — August 9th, 2012 @ 12:20 am
I am so glad you are enjoying our recipes!
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Swoon! Beautiful bread, girl!!
I cannot WAIT to try this! It sound…and looks…incredible! I LOVE quick breads and I have a feeling this will be at the top of my favorites’ list!
Maria, this rocks!! Love it! Hope you’re doing well
I like the idea of coconut oil in there. I made a bread with zucchini, coconut and cranberries, but I think with the coconut oil, this would be even more awesome.
I love this! Every time I think my zucchini might be done for the summer, another one or two pop up! I just picked another big one last night; I can’t wait to make this bread!
I wouldn’t have thought of combining zucchini and coconut but this sounds delish!
Such a great looking cake Maria!! Send some over please
wow- great idea. I made mine into muffins- you can see it here: http://kaleeats.blogspot.ca/2012/08/zucchini-coconut-muffin.html
I loved the use of coconut oil and any use for zucchini these days is a gift!
i love zucchini anything! love how you added coconut as well. the two combos sound amazing!
xo
kellie
Can you tell me where I can get coconut oil? And you said melt it? Is is a solid?
I am not a huge fan of regular coconut but this recipe sounds so great and different than regular zucchini bread. I decided to toast the coconut prior to adding it into the batter and man is this bread good- the toasted coconut is so delish – thank you for sharing this recipe
Two Peas replied: — August 10th, 2012 @ 4:26 pm
Glad you liked the recipe. I will have to try toasted coconut next time.
Do you think dessicated coconut could be used in this recipe ? I got a great deal in a bunch and would live to use it. If so, would it be a 1:1 ratio?
Two Peas replied: — August 10th, 2012 @ 4:26 pm
I haven’t tried it, but I am sure it would be fine. I would use the same amount.
I love the addition of coconut!
I’ve never made a zucchini bread before but I’ve just made this and it’s incredible! Coconut oil is wonderful stuff
I love your recipes xx
Just made this again today. Special request from my father-in-law. He wanted a loaf for himself. I made one like normal and made a 2nd one with no coconut & dark choc chips. I love how crispy the crust is out of the oven. Is there a way to keep it crispy? We wrapped the last one in foil later and I wonder if that made the crust moist or if it’ll happen no matter what. Any suggestions?
Two Peas replied: — August 12th, 2012 @ 11:09 pm
If you wrap the bread while still warm it will soften. Lightly cover it so it doesn’t get too moist and make sure the bread is completely cooled. I am so glad you like the recipe.
I made this the other day – so good!
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Ahh, the crack in the top of that loaf is perfection! And no butter, I must try this. I could use a little less butter in my life
Thanks for the bundt cake love!
love this flavor combination!
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I made this tonight and it was amazing! We ate half of the loaf and my husband wants to have more for breakfast. Thanks for another great recipe
Maria, this bread sounds fantastic! I absolutely love making quick breads with yogurt and coconut anything. Can’t wait to give this a try.
Hi, this looks great. I’m always looking for ways to use up zucchini from the garden. However, I’m lactose intolerant and can’t use yogurt. Any suggestions for what I could use instead of yogurt?
Hi, this looks great. Any suggestions on what to substitute for the yogurt. I’m lactose intolerant:(
Made this today for an after-school treat for the kids. All I can say is they better hurry home before I eat it all! So good. My new favorite. I have had coconut oil in my food storage forever, I finally go to use it. Also didn’t have yogurt on hand, so I used low-fat sour cream instead, worked great, turned out awesome. Glad I doubled the recipe!
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I am finally making this at 10:30pm, better late than never right?thanks for another sure to please the family
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Love this! Bought coconut oil for the first time… just so I could make this recipe. I only had vanilla-flavored Greek yogurt but it still came out just sweet enough. Thanks!!
Thank you for this recipe! I subbed a mixture of applesauce & banana for the yogurt (need dairy-free) and used 3/4 C gluten free all purpose flour, 1/4 C coconut flour, and 1/2 C organic unbleached wheat flour. Oh and coconut crystals instead of brown sugar. It is a wee bit more dry than I’d hoped so I will increase the liquid a bit next time but overall it is delicious! Even my 2 yo. asked for more
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