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+ servings

Toasted Coconut and Zucchini Bread

A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.


  • 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.
Recipe adapted from Smitten Kitchen.


Calories: 330kcal, Carbohydrates: 54g, Protein: 5g, Fat: 11g, Saturated Fat: 9g, Cholesterol: 35mg, Sodium: 182mg, Potassium: 258mg, Fiber: 2g, Sugar: 27g, Vitamin A: 102IU, Vitamin C: 2mg, Calcium: 87mg, Iron: 2mg
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