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:

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Zucchini Coconut Bread

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!
4.32 from 16 votes


  • 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


  • 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.

Have you tried this recipe?

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

  2. 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?

  3. 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.

  4. 5 stars
    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!

  5. 4 stars
    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!

  6. 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!

  7. 5 stars
    So delish! Working through a great squash harvest and this recipe is a keeper.
    Made zucchini fritters in the waffle iron and that was quite successful, too. Thanks!

  8. My husband and I really enjoy this bread. I have altered it somewhat, adjusting for our altitude of 5500′, and that works perfectly. I also have split it into smaller pans for “giveaways”, and it does freeze well.

  9. I always get confused on zucchini bread recipes on one thing but I never see anyone else ask it – so I must be the only one that can’t figure this out 🙂 But, when you say 1.5 cups of shredded zucchini, drained/squeezed. Do you measure the zucchini at 1.5 cups and then squeeze out moisture OR squeeze out moisture from shredded zucchini and then measure it out. THere is a huge difference in quantity between the two ways!!

  10. 5 stars
    Delicious! The only change I made was adding 1/2 tsp coconut extract and I used coconut Greek yogurt. I love how it was not too sweet. Excellent!

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