Zucchini bread is a beloved treat for good reason: it’s moist, subtly sweet, and a clever way to use up summer’s bounty. Adding coconut takes this classic quick bread to a new level, introducing a gentle tropical flavor and extra tenderness. Whether you’re a seasoned baker or new to zucchini bread, this recipe is both approachable and rewarding.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (55g) light brown sugar, packed
- 1/2 cup (120ml) neutral oil (such as canola or vegetable)
- 1/4 cup (60ml) plain Greek yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 2 cups (240g) grated zucchini (about 2 small zucchini, squeezed dry)
- 3/4 cup (60g) unsweetened shredded coconut
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat wet ingredients: In a large bowl, whisk the eggs, granulated sugar, and brown sugar until well combined. Add oil, Greek yogurt (or sour cream), and vanilla extract, whisking until smooth.
- Combine wet and dry: Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix—there should still be a few streaks of flour.
- Add zucchini and coconut: Fold in the grated, squeezed-dry zucchini and shredded coconut. If using, fold in the chopped nuts.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool: Remove bread from the oven and let it cool in the pan for 10–15 minutes. Then lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
Tips
- Substitute coconut oil: For an extra boost of coconut flavor, use melted coconut oil in place of vegetable oil.
- Don’t skip squeezing the zucchini: Too much moisture from zucchini will make the bread gummy. Squeeze grated zucchini in a clean kitchen towel to remove excess water.
- Make it dairy-free: Substitute the Greek yogurt or sour cream with a non-dairy yogurt alternative.
- Mix-ins: Add chocolate chips or dried fruit for more texture and bursts of flavor.
Serving Suggestions
- Enjoy slices warm with a pat of butter or coconut oil.
- Top with a dollop of Greek yogurt and a sprinkle of toasted coconut for breakfast.
- Serve alongside coffee or tea for a satisfying afternoon snack.
- Make it dessert by drizzling with a simple glaze (mix powdered sugar with coconut milk).
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Check that your baking powder is gluten-free.
- Lemon coconut zucchini bread: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter for a citrusy twist.
- Vegan version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes), and use non-dairy yogurt.
- Pineapple coconut zucchini bread: Fold in 1/2 cup well-drained crushed pineapple for extra moisture and a tropical flavor.
Storage and Reheating
Let the bread cool completely before storing. Wrap tightly in plastic wrap or place in an airtight container.
- Room temperature: Keeps for up to 3 days. Store in a cool, dry place.
- Refrigerator: Lasts up to 1 week. Bring to room temperature or microwave slices for 10–15 seconds to refresh.
- Freezer: Wrap loaf or individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. Reheat in a toaster or oven at 300°F (150°C) for 10 minutes if desired.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
- No, there’s no need to peel zucchini. The skin is tender and adds color, nutrition, and subtle texture to the bread. Just wash and trim the ends before grating.
- Can I use sweetened coconut instead of unsweetened?
- Yes, you can use sweetened shredded coconut. The bread will be a bit sweeter, so consider reducing the granulated sugar by 2–3 tablespoons to balance the flavors.
- Why is it important to squeeze the grated zucchini?
- Zucchini contains a lot of water, which can make your bread too moist or even soggy. Squeezing out the excess liquid ensures a tender, perfectly baked crumb.
- What’s the best way to grate zucchini?
- Use the large holes of a box grater. After grating, gather the zucchini in a clean kitchen towel or cheesecloth and twist to wring out as much water as possible.
- How do I know when the bread is done baking?
- Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs (but no wet batter), the bread is ready. Ovens vary, so check at the 50-minute mark and add time as needed.
- Can I make muffins with this recipe?
- Yes! Divide the batter among lined muffin tins (about 3/4 full). Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.
Related
- Ground Beef Tomato Recipe: Simple, Flavorful, and Versatile Meal
- Best Zucchini Bread Recipe Ever: Moist, Easy & Flavorful
- Zucchini Bread Variation Recipes: Creative Twists to Try
Zucchini Bread Recipes with Coconut: Moist, Flavorful & Easy