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 Lichty

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. 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.

  2. 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 ๐Ÿ™‚

  3. 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?

  4. I’ve never made a zucchini bread before but I’ve just made this and it’s incredible! Coconut oil is wonderful stuff ๐Ÿ™‚ I love your recipes xx

  5. 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.

  6. 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 ๐Ÿ™‚

  7. 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?

  8. 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!

  9. I am finally making this at 10:30pm, better late than never right?thanks for another sure to please the family ๐Ÿ™‚

  10. 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!!

  11. 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 ๐Ÿ™‚

  12. 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

  13. 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!

  14. 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!

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