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Toasted Coconut and Zucchini Bread

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 1 Loaf
Course: Bread
Cuisine: American

Ingredients

  • 1 ½ cups of sweetened shredded coconut
  • 1 cup of zucchini grated
  • 2 large eggs room temperature
  • ¾ cup of milk warmed
  • 1 cup of brown sugar packed
  • 1 tsp vanilla
  • ¼ cup coconut oil melted & cooled
  • 1 ¾ cups of flour
  • ¾ cup of whole wheat flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp ginger

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.
  2. Line a baking sheet with parchment paper. Spread the shredded coconut on a sheet pan and place it into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set it aside to cool completely.
  3. Grate the zucchini then wrap it in a towel or strong paper towel and squeeze to remove excess liquid.
  4. In a large bowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.
  5. In a small bowl, combine the flour, baking powder, cinnamon, salt, nutmeg, and ginger.  
  6. Gradually add the flour mixture to the egg mixture and stir until just combined. Add the toasted coconut and zucchini and stir being careful not to over-mix. Pour the batter into the loaf pan.
  7. Place into the oven and bake until golden brown and a skewer inserted into the center comes out clean, about 45-55 minutes.
  8. Let cool completely before slicing and serving. Enjoy.