Zucchini Coconut Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

ZUCCHINI COCONUT BREAD

Steps:

• 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.

ZUCCHINI BREAD WITH COCONUT

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.

PINA COLADA ZUCCHINI BREAD

Steps:

• Line the bottoms of 3 greased and floured 8x4-in. loaf pans with waxed paper and grease the paper; set pans aside. Preheat oven to 350°., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Stir into dry ingredients until just moistened. Fold in the zucchini, pineapple and walnuts. , Transfer to prepared pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

LIME COCONUT ZUCCHINI BREAD RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two 8 1/2" x 4 1/2" bread pans (loaf pans) with baking spray. Set aside.
• Mix oil, Greek yogurt, lime juice, and granulated sugar together (with a rubber spatula, with a standing mixer, or with a hand mixer). Add in eggs, one at a time, mixing after each addition.
• In a separate bowl, whisk all purpose flour, baking soda, baking powder, salt, and lime zest together.
• Add dry ingredients into the wet ingredients and mix until just combined.
• Stir in shredded zucchini, coconut, and vanilla extract.
• Divide the batter evenly between the two bread pans.
• Bake for 50-55 minutes, or until a cake tester comes out clean.
• Allow to cool about 10-15 minutes before removing from the pan and placing on a wire cooling rack.
• Spread 1/2 cup coconut on a foil-lined baking sheet and toast in a 300 degree oven for 7-8 minutes, stirring the coconut once or twice. Once golden brown, remove from the oven and allow to cool.
• For the glaze, whisk powdered sugar and lime juice until combined. If the glaze is too thick, stir in the remaining lime juice.
• Drizzle glaze over the breads. Sprinkle toasted coconut and extra lime zest, if desired, over the bread before the glaze sets.
• Enjoy!
• Leftovers can be stored at room temperature for a couple of days, or in the fridge for up to a week.

COCONUT ZUCCHINI BREAD

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

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.

COCONUT FLOUR ZUCCHINI BREAD

Steps:

• Preheat your oven to 350°F. Line a 8x4-inch (or 9x5) loaf pan with parchment paper.
• In a large bowl whisk together eggs, sweetener, nut/seed butter, melted coconut oil, and vanilla extract.
• To the wet ingredients add coconut flour, flax meal, baking powder, cinnamon, and salt. Whisk together until everything is well combined.
• Now add the grated zucchini and any optional add-in and fold them in with a spatula until evenly distributed.
• Fill the zucchini bread batter into the prepared loaf pan. Bake at 350°F for 50-60 minutes. When the loaf is done a toothpick inserted into the center will come out clean. And the top will look cooked and spring back when lightly pressed.
• Let the loaf cool inside the pan for at least 30 minutes. Then turn it over onto a cooling rack and remove the pan and parchment.
• The coconut flour zucchini bread slices taste amazing when toasted. I also like to spread a little nut butter on top.
• The zucchini loaf will keep at room temperature for 2-3 days. About a week in the fridge if stored airtight. The zucchini bread can also be frozen for several months.

ZUCCHINI COCONUT LIME BREAD

Steps:

• Preheat Oven to 350 degrees
• In a large bowl combine oil, yogurt lime juice and sugar. Mix. Add eggs one at a time. Mix and set aside.
• In a separate bowl whisk flour, baking soda, baking powder, salt, and lime zest (option). Set aside
• Add Dry ingredients to wet ingredients and mix. Do not over mix. Batter should be thick and lumpy.
• Add shredded Zucchini, coconut and vanilla. Gently fold to combine.
• Divide batter into 2 loaf pans that have been sprayed with cooking spray.
• Take 1/4 cup per loaf of shredded coconut and sprinkle on top. Add 1/4 cup of sugar per loaf and sprinkle on top.
• Bake at 350 Degrees for 50-60 minutes or until tooth pick comes out clean. Allow to sit for 5 minutes and turn out of pan. Bread can be stored on the counter for 1-2 days or in the refrigerator for up to a week. Enjoy!

COCONUT LIME ZUCCHINI BREAD

Steps:

• Spray a 9 x 5 inch loaf pan with cooking spray and preheat oven to 350 degrees.
• Whisk together flour, baking soda, baking powder, and salt; set aside.
• In another bowl, mix sugar, oil, coconut extract, and lime juice with an electric mixer on medium
• speed. Add eggs and mix well.
• Add the flour mixture to the sugar mixture, and mix on low speed until just combined. Then mix
• on medium speed until completely combined. Fold in zucchini, coconut, and lime zest.
• Pour batter into the prepared pan and bake for 35-­40 minutes, or until golden brown and center
• is set. Cool for 10 minutes in the pan before removing.
• Whisk lime juice and powdered sugar in a bowl until completely incorporated. Pour glaze over
• slightly cooled zucchini bread.

ZUCCHINI COCONUT BREAD (MY NEW FAVORITE)

Steps:

• 1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
• 2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
• 3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
• 4. Combine streusel ingredients.
• 5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
• 6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
• 7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.