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5 from 1 vote

Coconut Zucchini Bread

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 1 loaf
Calories:
Author: Lauren Pacek

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups shredded zucchini
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • ½ cup plain Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 tbs turbinado sugar, for sprinkling on top of bread

Instructions

  • Preheat the oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. Set aside.
  • In a medium-sized bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  • In another medium-sized bowl, combine the shredded zucchini, brown sugar, granulated sugar, vegetable oil, yogurt, egg, and vanilla, mixing well.
  • Add the wet ingredients to the dry, and mix until things are just combined. Add the coconut and mix until just combined.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula as needed. Sprinkle the turbinado sugar over the batter in an even layer, if desired.
  • Bake for 45-55 minutes, or until a knife/toothpick comes out clean when inserted into the center. Allow the bread to cool for 10 minutes in the pan before removing it to a wire rack to finish cooling completely.

Nutrition

Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg