Best 4 Zucchini Coconut Bread My New Favorite Recipes
Are you looking for a delicious and unique way to use up your summer zucchini? Look no further than zucchini coconut bread! This moist and flavorful bread is the perfect combination of sweet and savory. The shredded zucchini adds a subtle sweetness and moistness, while the coconut adds a tropical flair. Whether you're enjoying it as a snack, dessert, or breakfast, zucchini coconut bread is sure to be a hit!
Here are our top 4 tried and tested recipes!
COCONUT ZUCCHINI BREAD
Provided by by Mary
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and butter an 9×5 loaf pan.
- Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.
- Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.
- Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.
- Pour the batter into the prepared pan, top with extra coconut, and bake for 55-60 minutes, or until a cake tester comes out clean. You'll likely need to tent the pan with foil after 30 minutes, so the coconut doesn't brown too much.
- Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
- In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
- In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
COCONUT CHIP ZUCCHINI BREAD
This is a different, not-too-sweet zucchini bread that I like because it doesn't have that "oiliness" I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves.
Provided by EdsGirlAngie
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized bowl, combine oil, eggs and sugar.
- Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
- Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
- Add vanilla, chocolate chips and coconut; stir to blend.
- Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
- Cool slightly, then remove from pans and place on baking racks to completely cool.
Tips:
- Using a combination of all-purpose flour and coconut flour gives the bread a moist and tender crumb with a slightly nutty flavor.
- Grated zucchini adds moisture and sweetness to the bread without making it dense.
- Be sure to measure the coconut flour correctly. Too much coconut flour can make the bread dry and crumbly.
- If you don't have coconut oil, you can substitute another type of neutral oil, such as vegetable oil or canola oil.
- Feel free to add other mix-ins to the bread, such as chopped nuts, dried fruit, or chocolate chips.
Conclusion:
Zucchini coconut bread is a delicious and healthy way to use up summer zucchini. It's moist, tender, and has a slightly sweet flavor. The bread is also a good source of fiber and nutrients, thanks to the zucchini and coconut flour. Whether you're looking for a quick and easy breakfast option or a healthy snack, zucchini coconut bread is a great choice.
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