Coconut Zucchini Bread

from ButterYum
makes one 8x4-inch loaf

Printable Recipe



  • 1/4 cup sweetened shredded coconut, toasted and finely ground
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • pinch of freshly grated nutmeg
  • 1/2 cup full-fat coconut milk (shake can well)
  • 1 large egg, lightly beaten
  • 3 tablespoons coconut oil, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 3/4 cup light brown sugar
  • 1 1/2 cups grated zucchini

Crumb Topping:

  • 2 tablespoons sweetened shredded coconut, finely ground (not toasted)
  • 2 tablespoons light brown sugar
  • 3 tablespoons all purpose flour
  • 1 1/2 tablespoons coconut oil, melted and cooled slightly


  1. Preheat oven to 350F.
  2. Prepare an 8x4-inch loaf pan by coating with oil/flour baking spray.
  3. In a dry skillet over medium heat, toast 1/4 cup sweetened shredded coconut, stirring constantly, until golden brown and fragrant.
  4. Cool coconut and grind in a food processor, blender, or spice grinder.
  5. In a medium mixing bowl, whisk together the toasted coconut, flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.
  6. In a larger mixing bowl, combine coconut milk, eggs, coconut oil, vanilla, brown sugar, and zucchini.    
  7. Stir in reserved dry ingredients and pour into prepared loaf pan.
  8. In a small bowl, combine the ingredients for the topping and sprinkle evenly over the loaf.  
  9. Bake in the center of the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 10-15 minutes, remove from pan and place on cooling rack.
  11. Cool completely.  Store leftovers in an airtight container.