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
1 loaf of bread


  • 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


  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. 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.

  2. 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.

  3. 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!

  4. 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!)

  5. 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.

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

  7. 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!

  8. 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!

  9. 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.

  10. 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.

  11. 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!

  12. 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?

  13. 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!

  14. 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!

  15. 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.

  16. 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!

  17. 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?


  18. 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 ๐Ÿ™‚

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

  19. 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~

  20. 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.

  21. 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 ๐Ÿ™‚ I make more of your recipes than any blog out there-please keep them coming!

  22. 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!

  23. 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!

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