This post may contain affiliate links. Please see my disclosure policy.

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
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Zucchini Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Save Recipe



  • 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


  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.


  • Calories: 210

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.