My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.

Lena
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.

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  • Combine flour, coconut, baking powder, baking soda, and salt in a bowl.

  • Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.

  • Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.

  • Pour zucchini batter into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Cook's Note:

This zucchini bread can easily be frozen. I usually cut the loaf into slices and freeze them in individual bags.

Nutrition Facts

574 calories; 31.9 g total fat; 61 mg cholesterol; 453 mg sodium. 67.6 g carbohydrates; 7.5 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2018
The only change I made was vanilla extract instead of sugar. This is my best bread recipe yet Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2018
The only change I made was vanilla extract instead of sugar. This is my best bread recipe yet Read More
(1)
Rating: 5 stars
09/08/2018
The only change I made was vanilla extract instead of sugar. This is my best bread recipe yet Read More
(1)
Rating: 5 stars
09/02/2019
Yummy! I used coconut oil instead of vegy oil & less sugar Read More
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Rating: 5 stars
03/28/2020
This is an excellent zucchini bread, not as cloyingly sweet as other zucchini breads. I make this often using frozen zucchini from my garden. I swapped vanilla sugar for vanilla extract. Also, it is important not to squeeze the zucchini too much, the coconut flakes absorb a lot of liquid. And I used a larger (10x5 inch) loafpan, in a regular size loafpan it would have spilled over.. Read More
Rating: 5 stars
05/22/2020
everyone loved it Read More
Rating: 4 stars
08/23/2018
I had to change a few things with the recipe based on the ingredients I had. First the shredded coconut I had was sweetened. So I only used about 3/4 cup of sugar and I feel that it was still a touch too sweet. Next time I will probably only use a 1/3 or a 1/2 cup sugar. Second I thought 4 tsps of baking powder seemed a bit much so I only used 2 tsps and my bread rose just fine. Lastly I didn't have vanilla sugar so I used 2 tsps of vanilla extract instead. Overall this is a great tasting bread with a great texture. It's a touch too sweet for me but my husband likes it. I really enjoy the little hint of cinnamon with the coconut too. Would be good with walnuts in it as well. Also: I baked my loaf in a 9x5" pan at 350 and it was done in 62 minutes. Thanks for the recipe! Read More
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Rating: 5 stars
05/08/2019
loved this! Read More
Rating: 5 stars
02/07/2020
This reminds me of the bread my mother made when I was a child. It was always a treat and it still is today! Read More