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Zucchini Coconut Bread
4.3 from 48 votes

Zucchini Coconut Bread

Zucchini Coconut bread made with coconut oil and coconut! You won't miss the butter, I promise!

Prep Time
15 mins
Total Time
1 hr 15 mins
Servings: 1 loaf of bread
Course: Breakfast, Bread
Cuisine: American, International, Vegetarian

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups zucchini squeezed and drained in a paper towel, shredded
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup coconut oil melted
  • 1/2 cup yogurt at room temperature, plain, Greek
  • 1 egg at room temperature, large
  • 1 teaspoon vanilla extract
  • 1 cup coconut shredded, sweetened

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.
  2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
  5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.