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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Thanks for the great recipe! I made a 100% whole wheat version with unsweetened coconut and it is de-lish!
http://www.farmgirlfare.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
Wow-what a beautiful loaf pan! The zucchini bread looks delish.
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.
Made this today…very yummy!
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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
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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!
Where do you get Coconut Oil?
Two Peas replied: — February 15th, 2013 @ 3:06 pm
We buy it at Trader Joe’s, but most stores carry it. You can also buy it online: http://astore.amazon.com/twpeanthpo-20/detail/B003B3OOPA
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!
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!
This is beyond delicious! So moist. Perfect for breakfast.
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