Coconut Zucchini Bread

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recipe by The Kitchen Paper http://www.thekitchenpaper.com

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    357
based on 1 ratings

This zucchini bread is pretty straightforward. Nothing crazy - but I added coconut. Easy peasy. It puffs up perfectly! And slices so clean!

recipe updated Oct 16, 2018

Ingredients

  • Zucchini icon
    Zucchini
    461g
  • All purpose flour icon
    All purpose flour
    259g
  • Salt icon
    Salt
    6g
  • Baking soda icon
    Baking soda
    5g
  • Baking powder icon
    Baking powder
    5g
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    54g
  • Egg icon
    Egg
    100g
  • Milk icon
    Milk
    60ml
  • Butter icon
    Butter
    58g
  • Light brown sugar icon
    Light brown sugar
    97g
  • Vanilla extract icon
    Vanilla extract
    5ml

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Loaf pan - 9"

Step preview

  1. Prep and set aside zucchini: shredded
  2. Prep and set aside butter: melted
  3. Pre-heat
  4. Prepare a loaf pan with parchment paper
  5. Get a clean medium bowl
  6. Add prepared zucchini then set aside
  7. Get a clean large mixing bowl
  8. Add all purpose flour
  9. Add salt
  10. Add baking soda
  11. Add baking powder
  12. Add unsweetened shredded coconut
  13. Whisk together then set aside
  14. Retrieve vegetables
  15. Add egg
  16. Add milk
  17. Add prepared butter
  18. Add light brown sugar
  19. Add vanilla extract
  20. Whisk together
  21. Transfer vegetables to large mixing bowl
  22. Mix together until well combined
  23. Transfer content of large mixing bowl to loaf pan
  24. Bake for 1h
  25. Let cool for approx 15min
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