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Blog

Coconut Zucchini Bread

Patricia Reitz

Coconut Zucchini Bread - ButterYum

I can't believe Day 5 has arrived.  Thank you for joining me as I shared a week's worth of zucchini bread recipes.  To close out the week, I saved the best for last - this Coconut Zucchini Bread is crazy good and I can't be trusted not to eat the entire loaf.  For those who like the flavor of coconut, but not the texture, fear not - the coconut is finely ground so you won't detect any stringy bits.  To see other zucchini bread recipes in this series, click on the links below:

Coconut Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

Bread:

  • 1/4 cup sweetened shredded coconut, toasted and finely ground
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine salt
  • pinch of freshly grated nutmeg
  • 1/2 cup full-fat coconut milk
  • 1 large egg
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 3/4 cup light brown sugar
  • 1 1/2 cups grated zucchini

Crumb Topping:

  • 2 tablespoons sweetened shredded coconut, finely ground
  • 2 tablespoons light brown sugar
  • 3 tablespoons all purpose flour
  • 1 1/2 tablespoons coconut oil, melted and slightly cooled

Garnish:

  • dusting of confectioner's sugar

Directions

  1. Preheat oven to 350F.
  2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.
  3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.
  4. Cool coconut and grind in a food processor, blender, or spice grinder.
  5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.
  6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.    
  7. Stir in reserved dry ingredients and pour into prepared loaf pans.
  8. In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf.  
  9. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 10-15 minutes, remove from pan and place on cooling rack.
  11. Cool completely before dusting with confectioner's sugar.  Store leftovers in an airtight container.
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