25+ Must-Try Coconut Zucchini Bread Recipes for Every Baker

Welcome to the world of coconut zucchini bread—a delightful fusion of flavors and textures that will elevate your baking repertoire!

This unique bread combines the moistness of freshly grated zucchini with the tropical sweetness of coconut, creating a treat that’s not only delicious but also versatile.

Whether you’re looking for a wholesome breakfast option, a mid-afternoon snack, or a decadent dessert, coconut zucchini bread fits the bill perfectly.

With an array of recipes to explore, you can discover variations that incorporate chocolate, nuts, spices, and even superfoods like chia seeds.

This collection of 25+ coconut zucchini bread recipes caters to every taste preference and dietary need, ensuring that everyone can enjoy this delightful baked good.

So grab your mixing bowl, and let’s dive into the scrumptious world of coconut zucchini bread!

25+ Must-Try Coconut Zucchini Bread Recipes for Every Baker

Incorporating coconut zucchini bread into your baking repertoire is a fantastic way to indulge in a sweet treat while sneaking in some veggies!

The blend of coconut and zucchini offers a moist, flavorful bread that’s sure to please everyone at your table.

From classic recipes to creative twists, the 25+ recipes we’ve explored provide something for every palate.

Whether you prefer a rich chocolate version, a nutty almond variation, or a health-conscious option with chia seeds, there’s a coconut zucchini bread recipe for you.

So, go ahead and experiment in your kitchen—your taste buds will thank you!

Coconut Zucchini Bread with Walnuts

This Coconut Zucchini Bread with Walnuts is a delightful blend of moist zucchini and shredded coconut, enhanced by the crunch of walnuts. It’s a perfect treat for breakfast or a mid-afternoon snack. The combination of flavors and textures makes each bite a satisfying experience, and it’s a great way to sneak in some vegetables. This recipe is simple to make and uses pantry staples, making it ideal for any home baker.

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1/2 cup chopped walnuts

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and oil until well combined. Add the eggs and vanilla extract, mixing until smooth.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini, shredded coconut, and walnuts.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Zucchini Bread with Walnuts is not only a tasty treat but also a nutritious option packed with fiber and healthy fats. The addition of walnuts adds a satisfying crunch, making it a perfect companion to your morning coffee or afternoon tea. Enjoy a slice fresh out of the oven, or toast it lightly for an even more delightful experience. It also freezes well, so you can make a double batch and enjoy it later!

Chocolate Chip Coconut Zucchini Bread

Indulge in the rich flavors of this Chocolate Chip Coconut Zucchini Bread. This recipe takes the classic zucchini bread to a whole new level by adding semi-sweet chocolate chips and shredded coconut. It’s a deliciously decadent option that satisfies your sweet tooth while still providing the benefits of zucchini. Perfect for dessert or as a sweet breakfast treat, this bread is sure to become a family favorite.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1 cup granulated sugar
• 1/2 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Prepare Zucchini: Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel.
3. Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar and melted coconut oil. Whisk in the eggs and vanilla extract until well blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Slowly add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the grated zucchini, shredded coconut, and chocolate chips.
6. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Chocolate Chip Coconut Zucchini Bread is a delightful fusion of flavors that will satisfy any chocolate lover. The moist texture combined with the sweetness of chocolate and the chewiness of coconut creates a harmonious balance. Serve it warm for a melty chocolate experience, or enjoy it at room temperature. This bread is perfect for sharing with friends and family, and its irresistible taste ensures it will disappear quickly!

Coconut Lime Zucchini Bread

Experience a tropical twist with this Coconut Lime Zucchini Bread. The refreshing flavor of lime zest paired with shredded coconut creates a bright and flavorful loaf that’s perfect for summer gatherings or anytime you want a taste of the tropics. This bread is not only delicious but also packed with the goodness of zucchini, making it a great option for a light dessert or a zesty breakfast.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• Zest and juice of 1 lime
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and use a kitchen towel to squeeze out any excess moisture.
3. Mix Wet Ingredients: In a large bowl, combine the granulated sugar and melted coconut oil. Mix in the eggs, lime juice, lime zest, and vanilla extract until smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated. Fold in the grated zucchini and shredded coconut.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Coconut Lime Zucchini Bread is a refreshing take on a classic recipe. The zesty lime adds a burst of flavor that pairs beautifully with the sweetness of the coconut and the moisture of the zucchini. It’s an ideal treat for warm days, picnics, or simply enjoying at home. Serve it with a dollop of whipped cream or cream cheese for an extra special touch. This recipe is sure to brighten your day and bring a taste of the tropics to your kitchen!

Pineapple Coconut Zucchini Bread

Indulge in the tropical flavors of Pineapple Coconut Zucchini Bread, where the sweetness of ripe pineapple meets the nutty taste of shredded coconut. This moist bread is not only a delightful dessert but also a fantastic way to incorporate more vegetables into your diet. The vibrant flavors make it a wonderful treat for summer gatherings, brunches, or simply as a comforting snack. This recipe is straightforward and sure to impress anyone who tries it.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1 cup crushed pineapple (drained)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and press it between paper towels to remove excess moisture.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and melted coconut oil until combined. Add the eggs, crushed pineapple, and vanilla extract, mixing well.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry mixture into the wet mixture until just combined. Gently stir in the grated zucchini and shredded coconut.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Pineapple Coconut Zucchini Bread is a delightful way to enjoy the flavors of the tropics. The combination of pineapple and coconut creates a moist, flavorful bread that is sure to be a hit with friends and family. Serve it warm or at room temperature, and it pairs wonderfully with a cup of tea or coffee. Not only is this bread a delicious treat, but it’s also a great way to use up excess zucchini and enjoy the sweetness of pineapple!

Spiced Coconut Zucchini Bread with Pecans

Spiced Coconut Zucchini Bread with Pecans is a comforting and flavorful bread that combines warm spices with the nuttiness of pecans and the sweetness of coconut. This bread is perfect for cozy mornings or as an afternoon snack. The spices enhance the natural sweetness of the zucchini and coconut, creating a warm, inviting aroma as it bakes. Easy to prepare and absolutely delicious, this recipe is sure to become a staple in your baking repertoire.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup shredded coconut
• 1/2 cup chopped pecans

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and press out excess moisture using a clean kitchen towel.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and melted coconut oil. Add the eggs and vanilla extract, mixing until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini, shredded coconut, and chopped pecans.
6. Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Spiced Coconut Zucchini Bread with Pecans is a warm and comforting addition to your baking collection. The aromatic spices bring out the sweetness of the zucchini and coconut, while the pecans add a satisfying crunch. Enjoy this bread fresh from the oven, or toast a slice for breakfast with a pat of butter. It also makes a thoughtful gift for friends or family, sharing the joy of homemade goodness. This recipe is versatile, so feel free to experiment with different nuts or spices to make it your own!

Lemon Coconut Zucchini Bread

Lemon Coconut Zucchini Bread combines the bright, zesty flavor of lemon with the tropical sweetness of coconut for a refreshing twist on a classic recipe. This light and moist bread is perfect for warm weather or any time you want a burst of sunshine in your baking. The lemon adds a delightful tang that complements the zucchini, while the coconut enhances the overall texture. This recipe is not only simple but also a delightful way to brighten your day.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1 cup granulated sugar
• 1/2 cup melted coconut oil
• 2 large eggs
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out any excess moisture with a clean kitchen towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth. Add the eggs and mix well.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the grated zucchini and shredded coconut.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Lemon Coconut Zucchini Bread is a delightful blend of flavors that brings a refreshing twist to traditional zucchini bread. The bright lemon flavor perfectly balances the sweetness of the coconut, creating a light and moist loaf that’s ideal for breakfast, brunch, or as a sweet treat throughout the day. Serve it plain or with a light glaze of lemon icing for added sweetness. This bread not only tastes amazing but also fills your kitchen with a wonderful aroma as it bakes, making it a must-try for any baking enthusiast!

Coconut Zucchini Bread with Chocolate Chips

Coconut Zucchini Bread with Chocolate Chips is a decadent twist on the classic recipe, merging the rich flavors of chocolate with the tropical sweetness of coconut. The addition of chocolate chips not only enhances the taste but also makes this bread a delightful treat for chocolate lovers. It’s perfect for breakfast, snacks, or dessert, providing a delightful balance of sweetness and moisture. This easy-to-make bread is sure to satisfy your sweet cravings while sneaking in some healthy zucchini!

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture with a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture. Stir in the grated zucchini, shredded coconut, and chocolate chips until just combined.
6. Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Coconut Zucchini Bread with Chocolate Chips is a perfect way to indulge your sweet tooth while enjoying a nutritious treat. The combination of chocolate and coconut creates a deliciously rich flavor that pairs beautifully with the moist zucchini. Whether enjoyed warm or at room temperature, this bread is ideal for breakfast, an afternoon snack, or a delightful dessert. Slice it up and share it with friends and family, or keep it all to yourself—either way, it’s a guaranteed crowd-pleaser!

Almond Coconut Zucchini Bread

Almond Coconut Zucchini Bread brings together the nutty flavors of almond flour with the sweetness of coconut and the freshness of zucchini. This gluten-free recipe is perfect for those looking for a healthier alternative without sacrificing taste. Almond flour adds a wonderful texture and a hint of nuttiness, while the shredded coconut enhances the tropical flavor profile. This bread is a fantastic choice for breakfast or as a snack, providing a wholesome and satisfying treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup all-purpose flour (or additional almond flour for gluten-free)
• 1 1/2 cups grated zucchini (about 1 large zucchini)
• 1/2 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1/2 cup sliced almonds (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and press it with paper towels to remove excess moisture.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix the almond flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini, shredded coconut, and sliced almonds (if using).
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Almond Coconut Zucchini Bread is a wholesome and delicious option for those seeking a healthier bread choice. The nutty flavor of almond flour pairs beautifully with the coconut and zucchini, creating a moist and satisfying loaf. Perfect for breakfast, this bread can be enjoyed plain or with a spread of almond butter for an extra boost of flavor. Whether you’re following a gluten-free diet or just looking for a nutritious snack, this recipe is sure to become a favorite!

Carrot Coconut Zucchini Bread

Carrot Coconut Zucchini Bread is a delightful fusion of flavors that combines the natural sweetness of carrots and zucchini with the rich texture of coconut. This moist and flavorful bread is perfect for any time of the day, offering a nutritious option that’s also delicious. The addition of carrots enhances the sweetness while providing a vibrant color, making it a visually appealing treat. Enjoy this bread as a quick breakfast or an afternoon snack, and savor the healthy goodness in every bite!

Ingredients:

• 1 cup grated zucchini (about 1 medium zucchini)
• 1 cup grated carrot (about 1 large carrot)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Vegetables: Grate the zucchini and carrot. Use a clean towel to squeeze out any excess moisture from the zucchini.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until well blended.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the grated zucchini, grated carrot, shredded coconut, and walnuts (if using).
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Carrot Coconut Zucchini Bread is a delightful and nutritious choice for any time of the day. The combination of carrots and zucchini not only adds moisture but also packs this bread with vitamins and minerals. The sweet flavor of coconut enhances the overall taste, making it a delightful treat that both kids and adults will enjoy. Serve it warm with a pat of butter or enjoy it plain—either way, it’s a wholesome addition to your recipe collection that’s sure to please!

Lemon Coconut Zucchini Bread

Lemon Coconut Zucchini Bread is a refreshing twist on the classic zucchini bread, infusing it with bright, zesty flavors. The combination of lemon and coconut creates a tropical feel that makes this bread perfect for warm weather or any time you crave a light, citrusy treat. This recipe is not only moist and flavorful but also showcases the vibrant green of the zucchini and the sunny yellow of lemon zest. It’s a delightful option for breakfast, brunch, or a sweet afternoon snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• Zest of 1 large lemon
• 1/4 cup fresh lemon juice (about 1 lemon)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• Optional: 1/2 cup chopped walnuts or pecans for added crunch

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and remove excess moisture using a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and shredded coconut.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. If using, fold in the nuts.
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Lemon Coconut Zucchini Bread offers a delightful balance of flavors that is both refreshing and satisfying. The zesty lemon pairs beautifully with the tropical coconut, while the zucchini ensures the bread remains moist and tender. This bread is an excellent choice for brunch gatherings or as a pick-me-up snack throughout the day. Slice it up and enjoy it plain, or add a smear of cream cheese for an extra touch of indulgence!

Spiced Coconut Zucchini Bread with Pecans

Spiced Coconut Zucchini Bread with Pecans brings warmth and depth to your baking with its blend of spices and the crunch of pecans. This recipe is perfect for fall, as the warm spices evoke the cozy flavors of the season. The addition of toasted pecans adds a delightful crunch, while the coconut enhances the sweetness and richness of the bread. Enjoy this moist and flavorful loaf as a comforting breakfast option or a delightful afternoon snack.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup shredded coconut
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture with a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini, shredded coconut, and toasted pecans.
6. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Spiced Coconut Zucchini Bread with Pecans is a perfect way to embrace the flavors of fall with its warming spices and nutty crunch. This bread is not only a delicious treat but also a great way to incorporate healthy zucchini into your diet. Enjoy it as a comforting breakfast with your morning coffee or as a sweet snack throughout the day. The delightful aroma that fills your kitchen while it bakes is just a bonus!

Coconut Zucchini Bread with Pineapple

Coconut Zucchini Bread with Pineapple is a tropical delight that brings together the sweetness of fresh pineapple and the rich flavor of coconut. This moist bread is a wonderful treat that captures the essence of summer in every bite. The addition of pineapple not only adds natural sweetness but also enhances the moisture, making this loaf incredibly tender. It’s perfect for brunch, as a dessert, or as a snack to brighten up your day.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup crushed pineapple, drained
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• Optional: 1/2 cup chopped walnuts or macadamia nuts for added crunch

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini and Pineapple: Grate the zucchini and drain the crushed pineapple to remove excess moisture.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini, crushed pineapple, shredded coconut, and nuts (if using).
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Coconut Zucchini Bread with Pineapple is a deliciously moist and flavorful treat that perfectly balances the sweetness of pineapple with the richness of coconut. This tropical-inspired bread is sure to lift your spirits and can be enjoyed anytime of the day. Serve it warm or at room temperature, and consider pairing it with a dollop of cream cheese for an extra layer of flavor. It’s a wonderful way to celebrate summer or bring a taste of the tropics to your table year-round!

Chocolate Coconut Zucchini Bread

Chocolate Coconut Zucchini Bread combines the rich, decadent flavors of chocolate with the subtle sweetness of coconut and the moisture of zucchini. This delightful bread is perfect for chocolate lovers looking for a sweet treat that also packs in some veggies! The addition of cocoa powder not only deepens the flavor but also adds a beautiful color. Each slice is a perfect balance of chocolatey goodness and tropical coconut, making it a fantastic dessert or snack that everyone will love.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• Optional: 1/2 cup chocolate chips for added richness

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, melted coconut oil, eggs, and vanilla extract until well combined.
4. Combine Dry Ingredients: In another bowl, mix the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the grated zucchini, shredded coconut, and chocolate chips (if using).
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chocolate Coconut Zucchini Bread is a luscious treat that combines the best of both worlds: a rich chocolate flavor with the sweetness of coconut and hidden veggies. This bread is perfect for dessert or a special treat during the week. Serve it warm, perhaps with a scoop of ice cream, or enjoy it cold for breakfast. It’s a fantastic way to indulge your sweet tooth while sneaking in some nutritious zucchini!

Coconut Zucchini Bread with Almonds

Coconut Zucchini Bread with Almonds brings together the delightful flavors of coconut and crunchy almonds, creating a satisfying texture and taste. This recipe is perfect for those who enjoy a nutty crunch in their baked goods. The addition of almond extract amplifies the almond flavor and complements the sweetness of the coconut and zucchini. Enjoy this bread for breakfast, as a snack, or even as a dessert—it’s versatile and always a crowd-pleaser!

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded coconut
• 1/2 cup sliced almonds (plus extra for topping)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, vanilla extract, and almond extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini, shredded coconut, and sliced almonds.
6. Bake: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional sliced almonds on top if desired. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Coconut Zucchini Bread with Almonds offers a wonderful combination of flavors and textures, with the crunch of almonds providing a delightful contrast to the moistness of the bread. This recipe is perfect for sharing with friends and family at gatherings or enjoying quietly at home with a cup of coffee. The nutty aroma while baking will fill your kitchen with warmth and invite everyone to the table!

Coconut Zucchini Bread with Chia Seeds

Coconut Zucchini Bread with Chia Seeds is a healthy and nutritious option that combines the moisture of zucchini, the sweetness of coconut, and the crunch of chia seeds. Chia seeds are known for their health benefits, including omega-3 fatty acids and fiber, making this bread a guilt-free indulgence. This recipe is perfect for those who want to enjoy a delicious treat while also nourishing their body. It’s great for breakfast, as a snack, or as a light dessert.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup shredded coconut
• 1/4 cup chia seeds
• Optional: 1/2 cup dried cranberries or raisins for added sweetness

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean towel.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, melted coconut oil, eggs, and vanilla extract until smooth.
4. Combine Dry Ingredients: In another bowl, mix the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the grated zucchini, shredded coconut, chia seeds, and dried cranberries or raisins (if using).
6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Coconut Zucchini Bread with Chia Seeds is a wholesome and satisfying option that delivers a delightful combination of flavors and textures. The addition of chia seeds not only boosts the nutritional profile but also adds a fun crunch. This bread is perfect for health-conscious individuals seeking a delicious treat. Enjoy it as a nourishing breakfast, a healthy snack, or even as a light dessert, and feel good about indulging in a sweet bread that’s good for you!

Note: More recipes are coming soon!