Zucchini Coconut Bread

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Two peas & their pod

Total Time

1 hr 15 mins

Prep Time

15 mins

Rating

(16)

Ingredients

1 loaf of bread

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups shredded zucchini, squeezed and drained in a paper towel
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup coconut oil, melted
1/2 cup plain Greek yogurt, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup shredded sweetened coconut

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and set aside.

Step 2

In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 3

In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.

Step 4

Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.

Step 5

Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing.

Chef’s notes

This bread is easy to whip up and is on the healthier spectrum of zucchini breads.

The coconut oil gives the bread an incredible flavor and the bread is super moist thanks to the zucchini and Greek yogurt.

Shred up some zucchini and make Zucchini Coconut Bread for a perfect way to celebrate National Zucchini Day.

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Skill Level

other

Zucchini Coconut Bread

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

Chef’s notes

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