Toasted Coconut and Zucchini Bread

My friend was recently out of town and I was lucky enough to get her CSA box for the week. It was filled with a whole bunch of tasty fruits and veggies, including two big zucchini, so I decided to make this toasted coconut and zucchini bread recipe this weekend. The loaf turned out beautiful and delicious–my kids and husband have all enjoyed it.

Toasted Coconut and Zucchini Bread

Ingredients:

• 1  1/2 cups of sweetened shredded coconut
• 1 cup of zucchini, grated
• 2 large eggs, room temperature
• 3/4 cup of milk, warmed
• 1 cup of brown sugar, packed
• 1 tsp vanilla
• 1/4 cup coconut oil, melted & cooled
• 1  3/4 cups of flour
• 3/4 cup of whole wheat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp ginger

How to Make Toasted Coconut and Zucchini Bread

Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.

Line a baking sheet with parchment paper. Spread the shredded coconut on a sheet pan and place it into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set it aside to cool completely.

Grate the zucchini then wrap it in a towel or strong paper towel and squeeze to remove excess liquid.

In a large bowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.

In a small bowl, combine the flour, baking powder, cinnamon, salt, nutmeg, and ginger.  Gradually add the flour mixture to the egg mixture and stir until just combined. Add the toasted coconut and zucchini and stir being careful not to over-mix. Pour the batter into the loaf pan.

Place into the oven and bake until golden brown and a skewer inserted into the center comes out clean, about 45-55 minutes.

Let cool completely before slicing and serving. Enjoy.

Toasted Coconut and Zucchini Bread

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 1 Loaf

Author: Pam - For the Love of Cooking

Equipment

• Loaf pan
• Baking Sheet

Ingredients

• 1 ½ cups of sweetened shredded coconut
• 1 cup of zucchini grated
• 2 large eggs room temperature
• ¾ cup of milk warmed
• 1 cup of brown sugar packed
• 1 tsp vanilla
• ¼ cup coconut oil melted & cooled
• 1 ¾ cups of flour
• ¾ cup of whole wheat flour
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ tsp nutmeg
• ¼ tsp ginger

Instructions

• Preheat oven to 350 degrees. Coat a loaf pan with coconut oil spray.
• Line a baking sheet with parchment paper. Spread the shredded coconut on a sheet pan and place it into the oven. Stir every 2-3 minutes, watching it very carefully. When it is fully toasted, set it aside to cool completely.
• Grate the zucchini then wrap it in a towel or strong paper towel and squeeze to remove excess liquid.
• In a large bowl, combine the eggs, milk, sugar, vanilla, and melted coconut oil.
• In a small bowl, combine the flour, baking powder, cinnamon, salt, nutmeg, and ginger.  
• Gradually add the flour mixture to the egg mixture and stir until just combined. Add the toasted coconut and zucchini and stir being careful not to over-mix. Pour the batter into the loaf pan.
• Place into the oven and bake until golden brown and a skewer inserted into the center comes out clean, about 45-55 minutes.
• Let cool completely before slicing and serving. Enjoy.

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