Coconut Zucchini Bread

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 cups shredded, unpeeled zucchini
  • 2 cups AP flour
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup sweetened shredded coconut*
  • 2 large eggs
  • ¼ cup milk
  • ½ cup melted butter
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  1. Instructions
  2. Preheat the oven to 350F and butter an 9×5 loaf pan.
  3. Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.
  4. Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.
  5. Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.
  6. Pour the batter into the prepared pan, top with extra coconut, and bake for 55-60 minutes, or until a cake tester comes out clean. You’ll likely need to tent the pan with foil after 30 minutes, so the coconut doesn’t brown too much.
  7. Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!

Craving for more? Keep in touch on YouTube, Facebook, Twitter, Pinterest and Instagram for new post updates and more.