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If your love for coconut runs deep, this coconut zucchini bread is for you. Toasted coconut, coconut milk, and coconut oil give this quick bread a triple hit of coconut, and in my mind, that’s a very good thing.

Coconut Zucchini Bread with Coconut Crumb Topping | Tutti Dolci
The bread bakes up soft and springy, just like any great zucchini bread. Brown sugar adds notes of caramel that I find irresistible with all that coconut goodness. Whatever you do, don’t skip the crumb topping – I’ve been chasing after every last crumb, and you will too.

Coconut Zucchini Bread with Coconut Crumb Topping | Tutti Dolci

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Coconut Zucchini Bread

  • Yield: 1 loaf, 12 slices

Ingredients

Bread

  • 1/4 cup sweetened shredded coconut, toasted
  • 1 1/2 cups flour
  • 3/4 cup light brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/4 tsp salt
  • 1/2 cup full fat coconut milk
  • 1 large egg, lightly beaten
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1/2 tsp coconut extract
  • 1 1/2 cups grated zucchini

Crumb Topping

  • 2 Tbsp sweetened shredded coconut
  • 2 Tbsp light brown sugar
  • 3 Tbsp flour
  • 1 1/2 Tbsp coconut oil, melted

Instructions

  1. Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Pulse toasted coconut in a food processor until finely ground. Whisk together ground coconut, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Make a well in the center of the mixture. Combine coconut milk, egg, coconut oil, coconut extract and zucchini in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
  2. For the crumb topping, combine coconut, brown sugar, and flour in a small bowl. Add coconut oil and toss mixture with a fork until crumbly. Sprinkle over batter and bake, rotating pan halfway through, for 55 minutes. If bread is browning too quickly, cover with foil. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; remove bread from pan and cool completely before slicing and serving.

Nutrition

  • Calories: 210

 

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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25 comments

  1. Yes! My love for coconut does run deep and what could be more perfect than using it in zucchini bread!? Need to get some coconut milk…beautiful bread. Pinning! Have a happy 4th, Laura. 😉

  2. I am obsessed with streusel/crumb toppings of all sorts, but I never would have thought to put it on zucchini bread – genius. The coconut triple threat here sounds equally awesome. Yum!!

  3. Calling all Coconuts Nuts! Calling all Coconut Nuts! We have a winner over here! Zucchini bread is always so moist and makes such a wonderful quick bread. But to team it with a coconut infusion—-the best of the best.

  4. I love that you have three versions of coconut in this recipe. I haven’t made coconut bread before but when I do…this is what I’m trying! Pinning and saving! Thank you for sharing love!

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