Zucchini Coconut Bread

My Favourite Breads

Zucchini Coconut Bread myfavouritepastime.com_2130I spent a whole week cooking with zucchini. The first two breads I made were the Chocolate Zucchini Apple Bread and Zucchini Raisin Bread. Then I made this Zucchini Coconut Bread, which is my favourite of the three. I think it’s probably because I love coconut so much, or probably because the coconut blended so well with zucchini. Everything about this cake was just right: the texture, the moistness, the sugar, the colour and the nicely browned crust. If you’ve never had a Zucchini Coconut combo, then you should consider trying this. I promise you, you’ll love it.

Zucchini Coconut Bread myfavouritepastime.com_2128Last year, I made a Zucchini Apple Apricot Cake. Apples and Apricots are a great combination, both in flavour, and colour combination. The best part of the cake was the cream cheese frosting which also had gently simmered diced apricots in it. I highly recommend the frosting. I can’t imagine eating the cake without the cream cheese frosting. Please take a glance at the cake and meanwhile, I wish you a happy week ahead.

  • Ingredients
  • 250g (9oz, 2 cups) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50g (2oz, ½ cup) shredded coconut
  • 180g (6.5oz, ¾ cup) sugar
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) unsweetened coconut milk
  • 1½ cups shredded zucchini

Zucchini Coconut Bread myfavouritepastime.com_2345Please always remember to assemble all ingredients before you start

Zucchini Coconut Bread myfavouritepastime.com_2370Preheat the oven to 350 degrees and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray. Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shredded coconut and stir until combined, then make a well in the centre.

Zucchini Coconut Bread myfavouritepastime.com_2372In a separate bowl, whisk together sugar, egg, vegetable oil and coconut milk.

Zucchini Coconut Bread myfavouritepastime.com_2374Until thoroughly mixed.

Zucchini Coconut Bread myfavouritepastime.com_2376Add the egg-coconut milk mixture into the well

Zucchini Coconut Bread myfavouritepastime.com_2377and stir until combined.

Zucchini Coconut Bread myfavouritepastime.com_2380Fold in the shredded zucchini.

Zucchini Coconut Bread myfavouritepastime.com_2381The final mixture

Zucchini Coconut Bread myfavouritepastime.com_2383Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-75 minutes, or until a skewer inserted into the centre comes out clean.

Zucchini Coconut Bread myfavouritepastime.com_2104Let the loaf cool in the pan for about 10 minutes before turning out onto a rack to cool completely.

Zucchini Coconut Bread myfavouritepastime.com_2129Serve the cake

Zucchini Coconut Bread myfavouritepastime.com_2131Do you love Bounty or Almond Joy? Then this cake is a must try for you. It’s full of coconut goodness.

Zucchini Coconut Bread

Preparation Time: 30 minutes; Baking time: 65 minutes; Makes: 8-10 slices

Ingredients

  • 250g (9oz, 2 cups) all-purpose (plain) flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 50g (2oz, ½ cup) shredded coconut
  • 180g (6.5oz, ¾ cup) sugar
  • 2 large eggs
  • 120ml (½ cup) vegetable oil
  • 120ml (½ cup) unsweetened coconut milk
  • 1½ cups shredded zucchini

Instructions

  • Preheat the oven to 350°F (180°C)  and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray.
  • Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shredded coconut and stir until combined, then make a well in the centre.
  •  In a separate bowl, whisk together sugar, egg, vegetable oil and coconut milk.
  • Add the egg-coconut milk mixture into the well and stir until combined. Fold in the shredded zucchini.
  • Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. Let the loaf cool in the pan for about 10 minutes before turning out onto a rack to cool completely.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for 65 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com 

My Notes on Convection Cooking

I recently bought a convection oven and I’m now learning how to use the different settings, so I take notes in this section.
Baked at 325°F on Convection Bake Setting on rack A (upper oven) for 1 hour 15 minutes. Next time I would bake it at 325°F for one hour, then switch off oven and leave it for another 15 minutes. (total 1¼ hours).

 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

48 thoughts

  1. I finally made this over the weekend…it was wonderful! My parents enjoyed it too, I actually shared. We are almost over zucchini, now I am full of tomatoes!

    1. Hi Mama D,
      I’m so glad you found time to make it and even shared with your parents. I really loved the cake and I’m glad your family and parents enjoyed it too. You’ve made my day! Happy tomato eating!!! and enjoy the rest of the week!!!
      liz

    1. Hi Ash,
      This cake tasted truly nice. I’ve made it again and again and again. If you find time, please consider trying it. Have a fantastic weekend!
      Liz

  2. I was planning to make your Chocolate Zucchini Apple Bread, but I really like the sound of the coconut too. Maybe I’ll make the chocolate version, then put coconut on my grocery list. Guess I need to grow more zucchini!

    1. Sarah,
      I propose you make them both on different days. I don’t grow any zucchini, like you. I wish you a happy baking. Thank you for visiting my blog and wish you a fantastic weekend!
      Liz

  3. My courgette plants are producing all many courgettes so I will make this tasty looking courgettes & raisin bread, for sure! xxx Yummm! the other breads look & sound very tasty too!

    1. This is so good I don’t know what to say. You need to taste it to believe it. Thanks and hope you get time to make and enjoy this one too!
      Liz

  4. Looks yummy!! I have been eating lots of zucchini every which way! I haven’t baked yet and that is on today’s schedule. I will definitely try this one out too, probably the apricot one as well. I fear I may have to freeze a lot…I will be the size of a house if I bake too much! Yes, the tomatoes are coming along too. So far just the golden nugget cherry tomatoes, grape tomatoes and yellow pear tomatoes. Despite adding calcium to the soil I am having a bottom rot problem with the full size tomatoes. I will be adding more calcium today…once I get through the mud as it rained a lot yesterday! Enjoy your week.

    1. I hope you like it when you try it. It tasted really nice. I am glad to hear the tomatoes are doing well. I hope you managed to add more calcium to deter the bottom rot problem. Have a wonderful week!
      Liz

  5. Perfect timing. In Ireland we referred to zucchini’s not by their Italian name, but by the French name; Courgette.
    They are very easy to grow and therefore produce a plentiful harvest. I’ll definitely be reproducing this recipe in Co.Cavan!
    Thank you.

  6. Liz, this looks fabulous. I’ll be making it tomorrow. I may add chocolate chips. Chocolate and coconut are a particular addiction of mine. Thanks for the recipe.

  7. I’m with Judie….coconut and anything. Paired up with zucchini now, that sounds delightful! I will ask to borrow this recipe from you too to add to my zucchini ones. I bought a couple of zucchini’s last week but ended up juicing them, wish I’d hung on to them now. Guess I shall have to run back down to the market! It is raining here today, but much needed. We have not had a fair share of liquid sunshine in awhile and there is always the danger of extreme forest fire ratings when it’s too dry. Global warming huh! How are things on your side of the continent?

    1. Hi Sandy,
      By all means you can borrow and add to your fav. zucchini recipes. The weather here is cool for the next few days. We had a bit of rain today. At least my lawn is green for the time being…ha ha. Have a wonderful week!
      Liz

  8. This bread looks beautiful, Liz! I bet the coconut does go well with the zucchini. It looks so moist, too. We have just a few zucchini left, and I can’t decide whether to make your chocolate or coconut zucchini bread. Both sound so good.

    1. Hi Shari
      Yes it does look so beautiful and tastes delicious. The coconut and zucchini are certainly a great combination. Try both at different times. and please give me a feedback!
      Liz

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