coconut zucchini bread
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.
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
- 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
- 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.
- 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
25 comments
I AM one of those people whose love for coconut runs deep! I just have to bake one of those soon. 🙂 Your creativity doesn’t stop to amaze me, Laura!
Looooove everything about this bread! Wish I had a slice right now for second breakfast. 🙂
I can’t wait to try this, the recipe looks so original and really amazing!
This bread is simply amazing, love everything about it! Especially the zucchini:)
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. 😉
Loving the coconut in this! SO gorgeous.
I just made zucchini bread last night, but seriously this coconut addition is sounding amazing!!
I’m an avid crumb chaser!! This zucchini (coconut!) bread looks magnificent. 😀
Such pretty pics! Who knew zucchini was so versatile!
My coconut love indeed runs deep, so I’ll be trying this one as soon as my crop of zucchini comes in 🙂
Love the sound of these flavour combinations and the crumb topping? Bonus! Lovely post!
Zucchini bread or cake is one of my favourites… I love the look and sound of your recipe, Laura.
Oh I love the addition of coconut in such a classic bread. Sounds incredible!
Coconut zucchini bread is nothing I would have ever created but looking at it and reading the ingredients, it sounds terrific and it looks fantastic!
Coconut..zucchini.. looks delicious! Happy 4th of July!
If you know me, you’d discover my unwavering love for coconut!
Hehe I feel as though you were talking to me Laura because my love for coconut runs very deep! 😛
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!!
My mouth is watering like crazy. This looks fabulous Laura! If you don’t mind, leave one or two crumbs for me 🙂
Looks just delicious, Laura!
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.
I loooove coconut so this is so right up my alley! I need to try this for sure. Pinned! 🙂
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!
So pretty! And that gorgeous topping is perfection!
Oh, man, now I MUST add coconut to my next zucchini bread! Yours looks scrumptious!