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    You are in: Home / Baking / Coconut-Zucchini Bread Recipe
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    Coconut-Zucchini Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    2hot2handle's Note:

    I developed this recipe as a semi-healthy breakfast bread I can give to my kids in the morning. I think it's delicious as-is, but if you want to make it in a more traditional style, you can make any or all of the following substitutions: 2 cups sugar for 1/2 cups + 1/2 cup vanilla yogurt, 1 cup vegetable oil for 3/4 cup grapeseed oil + 1/4 cup ground flaxseed, 3 cups all-purpose flour for 1 1/2 cup all-purpose + 1 1/2 ww pastry flour. Also, my kids don't like nuts in sweet breads and muffins, so I use chocolate chips. You could replace those with more coconut or chopped nuts.

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    Units: US | Metric


    1. 1
      Preheat oven to 350. Grease loaf pans and set aside.
    2. 2
      In a large bowl, mix together the beaten eggs, sugar, oil, yogurt (if using), and flaxseed (if using) until thoroughly blended. Stir in the zucchini.
    3. 3
      In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the wet ingredients, mixing well. Fold in the coconut and chocolate chips. Pour into the loaf pans.
    4. 4
      Bake at 350 for 1 hour until they look brown and firm and don't jiggle when you shake the pans. Cool on a baking rack.

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    Nutritional Facts for Coconut-Zucchini Bread

    Serving Size: 1 (1609 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2648.1
    Calories from Fat 1164
    Total Fat 129.4 g
    Saturated Fat 30.8 g
    Cholesterol 317.2 mg
    Sodium 2188.3 mg
    Total Carbohydrate 355.3 g
    Dietary Fiber 26.9 g
    Sugars 202.0 g
    Protein 41.2 g

    The following items or measurements are not included:

    nonfat vanilla yogurt

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