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The Kitchen Paper

14 August, 2015 By Mary | 9 Comments

Coconut Zucchini Bread

Coconut Zucchini Bread | thekitchenpaper.com
SO MANY BURGERS! You guys may have noticed an unusual number of burger pictures on my instagram — they’re a result of it being burger week here in Portland! There are a bunch of restaurants participating this year (more than 30!), each of which makes a special $5 burger for burger week. MUST EAT ALL THE BURGERS! Except that’s impossible. I just can’t. I don’t want the meat sweats! (FO REALS THEY EXIST!)

Coconut Zucchini Bread | thekitchenpaper.com

Since I’ve been stuffing burgers down my hatch like nobody’s business, I’ve not actually been very hungry for anything else. I wake up, eat some berries, and pray I’ll be hungry before lunchtime. And then go into burger coma while I try to talk myself into being ready for burger dinner. #toughlife

Coconut Zucchini Bread | thekitchenpaper.com

I did, however, have a zucchini I really needed to use up. AND I’ve been wanting to make zucchini bread french toast (YAH I DID! WAIT FOR IT! COMING SOON!). As I was digging through my baking cabinet, which is kind of hard to see into, I noticed a bag of coconut… so obviously had to throw some of that in! Look at that toasty goodness up top! It’s like frosted tips, only in reverse and not 15 years out of fashion.

Coconut Zucchini Bread | thekitchenpaper.com

This zucchini bread is pretty straightforward. Nothing crazy. I basically took my whole wheat chocolate zucchini bread recipe and took out the chocolate, used normal flour, added coconut … and that’s it. Voila! Easy peasy. It puffs up perfectly! And slices so clean! And makes damn good French toast (YEAAAAH KEEP WAITING FOR IT!!).

Coconut_Zucchini_Bread_3

I’m off to shower myself in vegetables and not eat meat for the next EVER. I feel like I need to run a marathon offset my week, but if we’re being honest: I’ll probably just take a nap and drink some coffee. #realtalk

Coconut Zucchini Bread | thekitchenpaper.com

HAVE A WONDERFUL WEEKEND! Get outside! Make some food! Go barefoot! See you back here on Monday! xoxo

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Coconut Zucchini Bread

★★★★★ 5 from 3 reviews
  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
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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

Instructions

  1. Preheat the oven to 350F and butter an 9×5 loaf pan.
  2. Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.
  3. Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.
  4. Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.
  5. 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.
  6. Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!

Notes

If you use unsweetened coconut, up the brown sugar to at least 2/3, if not 3/4 cup.

Did you make this recipe?

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Filed Under: Breads Tagged With: baked, bread, breakfast, Cake, coconut, dessert, loaf, zucchini, zucchini bread

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Reader Interactions

Comments

  1. Angela says

    16 August, 2015 at 9:56 pm

    I really think you should run a marathon. I liked reading your race reports. Ha ha. Your zucchini bread looks marvelous! I’ll see if I can snatch some zucchini and make it.

    Reply
    • Mary says

      16 August, 2015 at 10:15 pm

      Ha! Thanks, Angela! I’d love to run another… just gotta 1) fix a nagging injury, and 2) get back in shape. I’m working on it!! Good luck snagging a zucchini… it shouldn’t be that hard this time of year! xo

      Reply
  2. cucperson says

    3 October, 2015 at 7:39 pm

    I made these using coconut oil in place of the melted butter and it was delicious. Next time I might use a bit less oil but i love the outside crunch of the coconut.
    A keeper

    Reply
    • Mary says

      4 October, 2015 at 8:47 pm

      Thanks for the note! xo

      Reply
  3. Jessica T. says

    8 August, 2017 at 4:00 pm

    Just made this bread! Very good recipe! It’s light, buttery, and subtly sweet. Thank you for sharing!

    ★★★★★

    Reply
    • Mary says

      8 August, 2017 at 4:19 pm

      Glad you like it, Jessica!! xoxo

      Reply
  4. Joni says

    7 May, 2019 at 11:40 am

    This coconut zucchini bread is an absolute favorite for my family! I was looking for ways to incorporate more zucchini in my baking and it’s my #1 go to! Thanks for sharing!

    ★★★★★

    Reply
  5. Lisette says

    13 August, 2020 at 8:45 am

    I thought this bread was delish! I used unsweetened coconut so I did the 2/3 cups brown sugar and I did half whole wheat flour and I actually made them as muffins and they came out great! Only took 27 min at 350.

    ★★★★★

    Reply
  6. Cristina says

    13 August, 2020 at 9:29 am

    I’m using a dark nonstick pan
    Do I need to lower temp to 325?

    Reply

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I'm Mary! Thanks for stopping by — welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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