Zucchini Coconut Bread

"My Mother-in-law's best zucchini bread ...coconut gives it sweetness and great texture."
 
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photo by MarieRynr photo by MarieRynr
photo by MarieRynr
photo by Bev I Am photo by Bev I Am
Ready In:
1hr 40mins
Ingredients:
12
Yields:
2 loaves
Serves:
24
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ingredients

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directions

  • Preheat oven to 325 degree F.
  • Grease 2 loaf pans.
  • Combine all ingredients in mixing bowl.
  • Mixture will be very thick.
  • Pour equal amounts of batter into 2 loaf pans.
  • Bake 1 hour and 15 minutes or until done.

Questions & Replies

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Reviews

  1. alicatcooks
    Halved the recipe. Used two eggs. Skipped the nuts, instead adding 1/2 cup white chocolate chips. Added 1/4 tsp. coconut extract. Tasted amazing and had the most delicious crust. I was expecting to have to add a glaze but this was plenty sweet and delicious without.
     
  2. Amber C.
    Wonderful! I have made this several times now and have a few loafs in the freezer. I have given 2 people the recipe already, everyone loves it! I did substitute 1/2 the oil with 1/2 applesauce and added some xtra vanilla. I peeled min on accident too, but now I do it everytime. Also the 3rd time I made this I tried it with 1/2 whole wheat flour sifted, 1/2 applesauce and with 3/4 c eggbeaters...it was still just as delicious! Thanks
     
  3. Cat S.
    I have made this recipe many times and it's perfect every time. It's moist and delicious. This time I added a can of crushed pineapple and it's still perfect and delicious!
     
  4. sconehead
    I just made this bread with a few changes. I used 1/2 whole wheat flour, added 2 big scoops flax seed, used 3/4 cup honey and 3/4 cup dark brown sugar. Otherwise made the same. I will definitely be making this one again! It was delicious!
     
  5. choco chip
    Tastes great. Reminds me of friendship bread with coconut.
     
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Tweaks

  1. Sarah S.
    The first time I made it I only had 1 cup of white sugar so I used brown sugar for the second cup. I've always done that since it turned out so well the first time! The most decent time I was feeling kinda lazy and I blended the zucchini instead of grating it. Turned out just as well as it usually does :) I use milk chocolate chips in mine, so it is quite sweet. I'm thinking of reducing the sugar the next time I make it to see how it turns out.
     
  2. HPRead
    Yum!! I tweaked this recipe quite a bit but I have a feeling that it would have turned out wonderfully even if I hadn't. I used only 1 cup granulated sugar, substituted two individual servings of cinnamon applesauce plus 1 1/2 tbsp oil for the oil, used 1/2 cup sweetened flaked coconut and 1/2 cup unsweetened flaked coconut, and added a heaping half cup of chopped walnuts and 3/4 tsp lime juice. Also, instead of bread, I made muffins. The muffins baked in about 30 min. The batter tasted amazing, but after baking, I could tell that I needed to add something. So, I whipped up a glaze consisting of 1 cup plus 2 tbsp powdered sugar, 1 tbsp lime juice, 4 tsp lemon juice, and 1 tsp vanilla and dipped the muffins in it. Delicious!
     
  3. sbc1023
    This made a moist, delicious bread. Because I had a bag of limes sitting on my counter, I added the juice and grated rind from 2 of them. I made one large loaf ( about 10x3) and 18 mini muffins.
     
  4. annroberts54
    Just made this bread with the first of my surplus zucchini for the year. The only sub I made was to use coconut oil instead of vegetable oil. It is supposed to be the new health food craze, coconut oil. I think it enhanced the taste and still had all the normal qualities that would have come from vegetable oil.
     
  5. Goodeatin
    Very good recipe. I also added an icing to make it a little fancier when taking it to someone's house. Used coconut extract w/ butter, milk and pow. sugar, which was delicious. Everyone wanted some to take home. I also subbed half applesauce for oil, which turned out great.
     

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