Coconut Zucchini Bread

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recipe by The Kitchen Paper

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
  • Calories icon
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!

Inspired by:

recipe updated 8 Jun 2020


  • Courgette icon
    2 cups (about 460.8 g)
  • Butter icon
    ¼ cup (about 57.6 g)
  • Plain flour icon
    Plain flour
    2 cups (about 259.2 g)
  • Salt icon
    1 tsp (about 6 g)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (about 4.65 g)
  • Baking powder icon
    Baking powder
    1 tsp (about 5 g)
  • Dessicated coconut icon
    Dessicated coconut
    ¾ cup (about 53.86 g)
  • Egg icon
    2 (about 100 g)
  • Milk icon
    ¼ cup (about 60 g)
  • Light brown sugar icon
    Light brown sugar
    ½ cup (about 97.2 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)


  • 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. Pre-heat oven - 175°C
  2. Prepare a clean loaf pan with parchment paper
  3. Add courgette to a clean medium bowl then set aside
  4. Add plain flour, salt, bicarbonate of soda, baking powder and dessicated coconut to a clean large mixing bowl
  5. Whisk together then set aside
  6. Retrieve vegetables
  7. Add egg, milk, butter, light brown sugar and vanilla extract to the vegetables
  8. Whisk together
  9. Transfer vegetables to large mixing bowl
  10. Mix together until well combined
  11. Transfer content of large mixing bowl to loaf pan
  12. Bake - 1 hr, 175°C
  13. Let cool - approx 15 min
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