clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Zucchini Bread

  • Author: by Mary
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x


Units Scale
  • 2 cups shredded, unpeeled zucchini
  • 2 cups AP flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup sweetened shredded coconut*
  • 2 large eggs
  • 1/4 cup milk
  • 1/2 cup melted butter
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350F and butter an 9x5 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!


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