This toasted coconut and zucchini bread isn’t just better for you, it’s a lot more fun than traditional zucchini bread.
When it comes to growing zucchini, I never learn. Every spring when we plant the garden, I eagerly plant a few zucchini seeds while daydreaming about summer salads, pastas, and grilled kebabs. But then sometime in July I realize I’m in over my head.
Zucchini grows and produces at an alarming rate and we are struggling to stay on top of it all. This morning I stared down at the squashes covering our kitchen counter and decided it was time to bake some zucchini bread. Only, I didn’t want just any zucchini bread.
This toasted coconut and zucchini bread recipe is based on a coconut bread recipe from Smitten Kitchen that I oogled over earlier this year. I turned it on it’s head and toasted the coconut, substituted coconut oil for the butter, and added fresh zucchini. I’m sure Deb’s recipe is amazing, but so is this one.
So many quick breads are just masquerading cakes, but this bread is not as sweet as you’d expect. And the zucchini and coconut oil help make it a little better for you. With a generous smear of butter, this toasted coconut and zucchini bread is an excellent snack or side to any meal.
Even if you don’t have out of control home-grown zucchini, this recipe is worth a special trip to the grocery store or farmer’s market.
baking tip:Baking with coconut oil
Follow these tips for using coconut oil in your baking:
- Substitute it for other fats (shortening, vegetable oil, butter, etc.) 1:1
- Use it in the same state called for in the recipe, i.e. melted, softened or solid
- Melted coconut oil has roughly the same volume as the solid, so feel free to measure before melting
- Melt over low heat or microwave in short bursts
- Have all other ingredients at room temperature
Try coconut oil in yeast breads, quick breads, muffins, cakes, pancakes, cookies, brownies, and more!
Toasted Coconut and Zucchini Bread
- 1 ½ cups sweetened flaked coconut (130 grams)
- 1 cup grated zucchini (170 grams)
- 2 large eggs
- ¾ cup whole milk (175 ml)
- 1 teaspoon vanilla
- ¼ cup coconut oil , melted and cooled slightly (55 grams)
- 2 ½ cup all-purpose flour (300 grams)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- 1 cup packed light or dark brown sugar (213 grams)
- Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
- Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
- Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
- In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
- In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
- Store in an airtight container at room temperature for several days.