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4.32 from 16 votes

Zucchini Coconut Bread

Recipe from Two Peas and Their Pod

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!
Prep Time15 minutes
Total Time1 hour 15 minutes
Servings: 1 loaf of bread

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat 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 at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
  • In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  • In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
  • 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.