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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