Zucchini Bread with Coconut

Zucchini Bread with Coconut
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 35 mins
  • SERVING
    8 People
  • VIEWS
    48

A delightful loaf that marries the subtle sweetness of zucchini with the tropical essence of coconut, creating a moist and flavorful bread perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    68 g
  • Cholesterol
    61 mg
  • Fiber
    4 g
  • Protein
    8 g
  • Saturated Fat
    12 g
  • Sodium
    453 mg
  • Sugar
    33 g
  • Fat
    32 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Grease and lightly flour a 9x5 inch loaf pan. (5 minutes)

Image Step 02
02 Step

Recipe View Place the grated zucchini in a colander lined with cheesecloth or a clean kitchen towel. Squeeze out as much liquid as possible. This step is crucial to prevent a soggy bread. (10 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, whisk together the flour, coconut flakes, baking powder, baking soda, and salt. (5 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, using an electric mixer, beat together the sugar, oil, vanilla extract, and cinnamon until light and foamy. (5 minutes)

Image Step 05
05 Step

Recipe View Add the squeezed zucchini and lightly beaten eggs to the wet ingredients. Mix until just combined. (3 minutes)

Image Step 06
06 Step

Recipe View Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. (5 minutes)

Image Step 07
07 Step

Recipe View Pour the batter into the prepared loaf pan and spread evenly. (2 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Image Step 09
09 Step

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

For extra flavor, toast the coconut flakes lightly before adding them to the batter.
Consider adding 1/2 cup of chopped nuts (walnuts or pecans) for added texture.
If you don't have vanilla extract, a tablespoon of coconut rum can add a nice depth of flavor.
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Hugh Hoeger

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 16 Ratings)
Total Reviews: (4)
  • Kiera Parker

    This recipe is fantastic! The coconut adds a wonderful flavor and texture.

  • Alene Corkery

    I added some chocolate chips and it was amazing!

  • Leann Hayes

    My family loved this bread! It's become a new favorite.

  • Kennith Feil

    I followed the recipe exactly and the bread turned out perfectly moist and delicious. Squeezing out the zucchini is key!

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