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Toasted Coconut and Zucchini Bread

Print Recipe
A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 servings
Calories 330
Author Annalise

Ingredients

  • 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)

Instructions

  • 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.

Notes

Recipe adapted from Smitten Kitchen.

Nutrition

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