Zucchini Coconut Bread

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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!

If you like this zucchini bread recipe, you might also like:

Zucchini Coconut Bread

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!
4 from 3 votes
Prep Time
15 minutes
Total Time
1 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

  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.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!

  2. 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!

  3. 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!!!

  4. 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.

  5. 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.

  6. 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!

  7. I have never heard of coconut bread before! That’s amazing! πŸ˜€ 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!? πŸ™‚

  8. 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.

  9. 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.

  10. 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 πŸ™‚

  11. 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?

  12. I’ve never made a zucchini bread before but I’ve just made this and it’s incredible! Coconut oil is wonderful stuff πŸ™‚ I love your recipes xx

  13. 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?

    1. 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.

  14. 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 πŸ™‚

  15. 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?

  16. 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!

  17. I am finally making this at 10:30pm, better late than never right?thanks for another sure to please the family πŸ™‚

  18. 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!!

  19. 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 πŸ™‚

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  21. 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

  22. 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!

  23. 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!

  24. 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.

  25. 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.

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

  27. 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!

  28. 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!)

  29. 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.

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

  31. 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!

  32. 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!

  33. 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.

  34. 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.

  35. 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!

  36. 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. I made this the other day and it was delicious, and promptly devoured by my four kids. I still have lots of zucchini on hand, so I made a couple more loaves today, only this time I toasted the coconut first! Wow! That put it over the top!

  38. I made this today but I made the mix into muffins! So good! I cut the sugar to just the 1/2 cup of brown sugar, and it was still sweet enough for us. I will be making this again!
    Thanks for recipe!

  39. Just made this recipe and it was yummy. I had everything on hand except the sweetened coconut. I used some unsweetened coconut (adjusting it with moisture and sugar to make it equivalent). The texture of the bread was great but it didn’t have a distinct coconut flavor like I was hoping it would. Maybe my use of unsweetened coconut is the culprit. Either way, I appreciate the recipe. The whole family enjoyed it.

  40. This must be the reason that I have shrdded zucchini in the freezer! My hubby will not eat Zucchini as a vegetable, but loves Zucchini Muffins and will love this with the addition of cocnut! Yummy! THank you for all of the Zucchin recipes!

  41. This sounds great! But I have a question about the zucchini – does it have to be drained? I have lots of fresh frozen zucchini, which is very watery when thawed. When using it in recipes, I normally don’t drain it … would frozen zucchini even work in this recipe?

    Thanks!

  42. Your Zuccini Coconut bread pic looks so yummy. I wonder about exchanging the flour for almond or coconut flour? Otherwise all other ingredients suit my high fat low carb eating plan? Thanks in expectation πŸ™‚

    1. Janice, I did not see a reply to your question….did you try the substitution? What is your recommendation?

  43. Just made and had a slice…it is very good and as with most sweet breads I am sure it will get better and better as it sits! Love the coconut favor~

  44. Love this recipe – made once as a loaf and then 4 times for back to school muffins. Boys say that this recipe is a keeper.

  45. I just tried this recipe today…cut it in half and made 6 muffins and they were FABULOUS! May be a new favorite for me πŸ™‚ I make more of your recipes than any blog out there-please keep them coming!

  46. I am trying to incorporate more coconut into our diet…..would there be a reason that we should NOT substitute part of the flour with coconut flour? I am new to this flour but am excited to see the possibilities!

  47. This is delicious! My husband is diabetic, so I replaced the granulated sugar with coconut sugar & used Splenda brown sugar. Also used organic reduced fat shredded coconut in place of the sweetened coconut. Thanks for sharing this recipe!

  48. I’mcurious as to why you would want Β to replace butter with coconut oil. Β I looked them up and coconut oil has more calories and much more saturated fat than butter. Β It would give more coconut flavour but I think coconut extract might be a better choice.

  49. I only have unsweetened coconut flakes… think that’s ok to sub for the shredded, sweetened coconut? Should I add any additional sweetener to compensate?

  50. I made these today using the recipe the way it’s written for the most part. I substituted 2 tablespoons of flaxseed for the flour, increased the cinnamon to one teaspoon and added a zip of cayenne pepper. They turned out very good. Moist and flavorful. Maybe next time I’ll use a bit of orange or lemon zest. Would definitely make these again.


  51. Tried this recipe to use up our garden zucchini! Didn’t have plain greek yogurt so I used vanilla flavoured greek yogurt and unsweetened shredded coconut. Received many compliments! I also made it through as 3 mini loaves and cut the cook time to ~35-40 min. Turned out moist and delicious! Will be making it again soon!


  52. Made this for my two girls (7 and 4). They loved it! My older daughter is less picky so I wasn’t surprised when she gobbled it up. But the little one is my tough critic! She asked for it again the second day and cleaned her plate both days. I really liked the coconut flavor and the bread came out nice & moist. Printed the recipe out today to add into my 3 ring binder!

  53. I’ve made this recipe many times. I reduce the sugar, add dark chocolate chips and make muffins instead of a loaf. They are always a hit! Thanks for the recipe!

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