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!


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


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.

If you like this Zucchini Coconut Bread, you might also like:

  Yum Pin It

167 Responses to “Zucchini Coconut Bread”

  1. Pingback: Empties, Fulls and Re-visits | Glossed in Translation

  2. Pingback: Coconut zucchini bread

  3. Farmgirl Susan — September 30, 2012 @ 9:45 am

    Thanks for the great recipe! I made a 100% whole wheat version with unsweetened coconut and it is de-lish! :)

  4. Rachel — October 11, 2012 @ 1:46 am

    Wow-what a beautiful loaf pan! The zucchini bread looks delish.

  5. Caitlin — November 4, 2012 @ 4:13 pm

    I made this bread yesterday and it is SO GOOD!!! Who knew that zucchini and coconut would be a match made in heaven. And with nutmeg…swoon.

  6. Andrea — January 2, 2013 @ 1:52 pm

    Made this today…very yummy!

  7. Pingback: Books and Cooks

  8. Pingback: Coconut Zucchini Bread - Family Food And Travel

  9. linzi — January 29, 2013 @ 3:07 am

    i dnt hv reg. all purpose flour but I do hv Wheat & coconut flour will that wrk? or will it fall apart bc texture of coconut flour? im new to baking

  10. Pingback: Mini Coconut Zucchini Bread - she cooks, she gardens she cooks, she gardens - food and gardening in adelaide she cooks, she gardens

  11. Jen — January 31, 2013 @ 7:57 pm

    This was absolutely amazing! The only change I made was that I used half the vanilla, and the other half teaspoon I used coconut extract. Also I only had whole wheat flour. It was slightly dense but still tasted incredible!

  12. Kat — February 15, 2013 @ 2:57 pm

    Where do you get Coconut Oil?

  13. Michelle — February 26, 2013 @ 10:40 pm

    So delicious! I substituted the white flour for spelt and left out the granulated sugar (still leaving in the brown sugar ). It was plenty sweet with the sweetened shredded coconut. This is definitely going into my recipe book as a favorite!

  14. Ivana — March 28, 2013 @ 1:24 pm

    I just made this and it’s really good. I substituted regular flour for ground oats as I can’t have wheat and added a bit more yoghurt as the oats soak up lots of liquid. I also reduced the amount of sugar to maybe four teaspoons but I still found it almost too sweet. Overall – excellent bread.

    • Two Peas replied: — March 28th, 2013 @ 9:31 pm

      Glad you liked the bread!

  15. Nicci — March 29, 2013 @ 9:09 pm

    This is beyond delicious! So moist. Perfect for breakfast.

  16. Pingback: Zucchini Coconut Bread

  17. Holly — June 9, 2013 @ 8:55 am

    I just made these muffins. I substituted Coconut Greek yogurt as opposed to plain Greek yogurt and made muffins as opposed to a loaf but I must say, these are fantastic. I new favorite for sure.

  18. Pingback: Apricot Zucchini Bread | Baking With Balance

  19. Beth — July 21, 2013 @ 12:04 am

    What if I only have unsweetened coconut available? I’ve read that this will produce quite the different result…

    • Two Peas replied: — July 21st, 2013 @ 8:31 am

      Unsweetened will work. It will be a little less sweet though.

  20. Nikki — August 1, 2013 @ 7:49 pm

    Hi there, I’m going to make this recipe with my kids tomorrow but don’t have any coconut oil. What can I sub? Vegetable oil? Applesauce? Thanks!

  21. Beth — August 9, 2013 @ 4:52 pm

    I have an allergic-to-everything brother and am constantly on the lookout for ideas for him. Wheat and eggs, particularly, gotta go. Could you do, say, oat flour (or some mixture of that and rice/almond/coconut/etc. flour)? And then sub in some applesauce or half a banana for the egg? (I’ll need to look up the ingredients in Greek yogurt as well, since he can’t have any corn either, not even xanthan gum!)

  22. Pingback: It’s Zucchini Time & A Winner!! | PNW Runner

  23. Pingback: coconut zucchini muffins | Day-By-Day Masterpiece

  24. Jenna White — August 27, 2013 @ 10:07 pm

    Yummm, this batter rocks. “Any thoughts on time/temp adjustments for converting into muffins?” she asked right after popping said muffins into the oven… I’ll be guesstimating.

  25. Joanne — August 30, 2013 @ 2:32 am

    Just made this tonight, and it is amazing! This will definitely become my go-to recipe for zucchini bread. Thank you for the recipe!

  26. i_heart_cake — September 6, 2013 @ 10:15 am

    Made a double batch of this for my hubby and me to each take to work, and wow is it fantastic! I’d never even bought coconut oil before, but I really like it and think I will incorporate it into my cooking/baking more often. Thanks for another great one. Love all the recipes on your blog!

  27. Pingback: In Season: Zucchini | THE KITCHENTHUSIAST

  28. roni g. — December 13, 2013 @ 11:32 pm

    Just made this — used the coconut oil but not the coco shreds. The texture was perfect! Moist and light with that nice slight crispness that coconut oil brings — and it tastes great! Thank you!

  29. Marti — December 29, 2013 @ 3:10 pm

    Can you make a gluten free version of this? If using gluten free flour what adjustments need to be made? Thanks so much! It looks scrumptious.

  30. Mary — February 2, 2014 @ 12:36 pm

    Delicious! I added toasted macadamia nuts which was a nice contrast. Next time I will cut out 1/4 cup of the sugar since the coconut adds enough sweetness.

  31. Pingback: Pineapple- Zucchini Bread | Recipe Girl

  32. Pingback: Zucchini & Coconut: Match Made In Bread Heaven | bonappecait

  33. Pingback: Baked Zucchini with Bacon

  34. susan — March 5, 2014 @ 8:31 am

    Just wanted to thank you for some of the healthier recipes you’ve been posting. I use whole wheat flour and coconut oil all the time, and usually swap out sugar for coconut sugar and/or honey, and I just found a bag of zucchini at the store for $1.18 and there are a bunch of them – on the clearance rack in March – I was excited!

  35. Pingback: Greek Yogurt Dessert Recipe Collection - The Cottage Market

  36. Ro — April 28, 2014 @ 10:51 am

    Love this recipe, I’ve made it several times. I have a bunch of apples sitting around right now and am wondering if I can use them instead of the zucchini in this recipe?? If I make sure to squeeze out all the liquid it could work, what do you think?

  37. Chatty — May 25, 2014 @ 8:30 pm

    Ummm, Chobani uses GM food to feed their cows, so make you own would be better for you>>>>>

  38. Pingback: Zucchini Cookies | Zucchini Coconut Chocolate Chip Cookies | Two Peas & Their Pod

  39. Pingback: Baked Zucchini with Bacon | Never Enough Thyme — Never Enough Thyme - Recipes with a slight southern accent.

  40. Pingback: Baking with Organic Virgin Coconut Oil: My 16 Favorite Recipes | Goddess Green

Leave a Comment