Coconut zucchini bread is a moist, aromatic quick bread that brings together the subtle sweetness of coconut and the earthy freshness of zucchini. This recipe is a great way to use up extra zucchini and makes for a delicious breakfast, snack, or even dessert. With its tender crumb and tropical flavor, it’s a crowd-pleaser that’s also simple to bake at home.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (120ml) neutral oil (such as canola or vegetable)
- 1/4 cup (60g) plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 2 cups (about 250g) grated zucchini, excess moisture squeezed out
- 3/4 cup (60g) unsweetened shredded coconut
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat the oven and prepare your pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat eggs and sugars. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 2 minutes by hand or with a mixer on medium speed.
- Add wet ingredients. Whisk in the oil, Greek yogurt (or sour cream), and vanilla extract until well combined.
- Incorporate the zucchini. Fold in the grated zucchini, making sure you’ve squeezed out as much excess liquid as possible using a clean kitchen towel or cheesecloth.
- Combine wet and dry mixtures. Add the flour mixture to the wet ingredients and gently stir with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Fold in coconut and nuts. Gently fold in the shredded coconut and nuts (if using) until evenly distributed.
- Transfer to pan and bake. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and remove from pan. Let the bread cool in the pan for 10-15 minutes, then carefully lift it out and transfer to a wire rack to cool completely before slicing.
Tips
- Don’t skip squeezing the zucchini: Removing excess moisture is crucial for a well-textured loaf that isn’t soggy in the center.
- Substitute options: You can use sweetened coconut for a sweeter loaf, or swap Greek yogurt for sour cream or even applesauce for a lighter version.
- Make it gluten-free: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- Check for doneness: Ovens vary; start checking at 50 minutes. If the top is browning too quickly, tent with foil for the last 10-15 minutes.
Serving Suggestions
- Serve slices warm with a pat of butter or coconut oil for breakfast or a snack.
- Top with a dollop of Greek yogurt and a drizzle of honey for a more decadent treat.
- Pair with fresh berries or tropical fruits like mango or pineapple for a summery vibe.
- Lightly toast slices and serve alongside coffee or tea for an afternoon pick-me-up.
Variations
- Chocolate Chip Coconut Zucchini Bread: Fold in 1/2 cup of semisweet or dark chocolate chips with the coconut for a richer flavor.
- Lemon Coconut Zucchini Bread: Add the zest of one lemon and 2 tablespoons of lemon juice to the wet ingredients for a bright citrus note.
- Vegan Option: Replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit for 5 minutes), and use a dairy-free yogurt.
- Nut-Free: Omit the nuts entirely, or substitute with sunflower or pumpkin seeds for crunch.
Storage and Reheating
- Room temperature: Store cooled bread tightly wrapped or in an airtight container for up to 3 days.
- Refrigerator: For longer storage, refrigerate for up to 7 days. Bring to room temperature or gently warm slices before serving.
- Freezing: Slice the cooled loaf, wrap individual slices in plastic wrap, and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave a slice for 20-30 seconds.
- Reheating: Toast slices or warm in a 300°F (150°C) oven for 8-10 minutes to refresh texture and flavor.
Frequently Asked Questions
- Why is my zucchini bread too dense or soggy?
This often happens if the zucchini wasn’t squeezed dry enough, or if the batter was overmixed. Make sure to press out as much liquid as possible from the zucchini and stir just until the flour is incorporated. Also, measure flour accurately—spoon it into your measuring cup and level off. - Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half the flour with whole wheat for a heartier loaf. The bread will be slightly denser and have a nuttier flavor. For a lighter texture, use white whole wheat flour or increase the baking powder by 1/4 teaspoon. - Can I make this recipe into muffins?
Absolutely! Divide the batter evenly among lined muffin cups (about 3/4 full) and bake at 350°F (175°C) for 20-24 minutes, or until a toothpick comes out clean. This recipe yields about 12-14 standard muffins. - Should I peel the zucchini before grating?
No need to peel the zucchini—the skin is thin, edible, and adds color and nutrients. Just trim the ends and grate with a box grater or food processor. - Can I reduce the sugar?
Yes. You can reduce the total sugar by up to 1/3 without drastically affecting the texture, though the bread will be less sweet. Consider adding a few extra tablespoons of Greek yogurt to maintain moisture if significantly reducing sugar. - Is coconut zucchini bread healthy?
While it contains vegetables and can be made with wholesome ingredients, coconut zucchini bread is still a treat due to its sugar and fat content. For a healthier version, try reducing sugar, using whole grain flour, and opting for unsweetened coconut and oil.
Related
- Oscar Party Dinner Menu Ideas for a Red Carpet Night In
- How Much Baked Beans for 70 People: Serving Guide & Tips
- Can Baked Beans Be Vegan? What to Know About Ingredients
Coconut Zucchini Bread Recipe: Moist, Flavorful & Easy to Make