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 8 Oct 2019

Ingredients

  • Courgette icon
    Courgette
    2 cups (461g)
  • Butter icon
    Butter
    about ¼ cup (58g)
  • Plain flour icon
    Plain flour
    2 cups (259g)
  • Salt icon
    Salt
    1 tsp (6g)
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 tsp (5g)
  • Baking powder icon
    Baking powder
    1 tsp (5g)
  • Dessicated coconut icon
    Dessicated coconut
    about ¾ cup (54g)
  • Egg icon
    Egg
    2 (100g)
  • Milk icon
    Milk
    ¼ cup (60ml)
  • Light brown sugar icon
    Light brown sugar
    about ½ cup (97g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (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. Pre-heat - 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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