Mom’s Lighter Zucchini Coconut Bread

I love being the recipient of homemade baked treats, especially when they arrive unexpectedly.

Years ago, Mom dropped by one Tuesday afternoon with a loaf of this lighter zucchini coconut bread. She’d been thinking about making zucchini bread for a while, and when she spotted zucchini on sale during a trip to Sprouts, she decided the time had come.

Rod and I enjoyed it for breakfast with a little yogurt and fruit, but it’s just as good on its own for an afternoon snack or simple dessert. Thanks, Mom!

What makes her version a little different is the coconut. The original recipe called for nuts, but Mom swapped in shredded coconut instead. She also cut back a little on the sugar, so the bread isn’t overly sweet.

Why You’ll Love This Zucchini Bread

• Moist and tender thanks to plenty of shredded zucchini.
• Not overly sweet, making it just as nice for breakfast as dessert.
• A little different with shredded coconut instead of the usual walnuts or pecans.
• Makes two loaves, so you can enjoy one now and freeze or share the other.
• Simple everyday ingredients you may already have in your pantry.

Ingredients & Substitutions

Zucchini – You’ll need about 2½ cups shredded, or 2 to 3 medium zucchini. There’s no need to peel them.

Sugar – Mom cut back on the sugar from the original recipe, which is one reason I like this bread so much.

Canola oil – Keeps the bread moist and tender. Another mild-flavored vegetable oil should work too.

Eggs – Four eggs give the loaves structure and richness.

Vanilla extract – Adds a little warmth and sweetness.

All-purpose flour – For a little more whole-grain goodness, you can substitute whole wheat pastry flour or white whole wheat flour for some or all of the all-purpose flour.

Lemon zest – Just a teaspoon brightens the flavor without making this taste like lemon bread.

Cinnamon – Adds a subtle warm spice.

Sweetened shredded coconut – Mom’s substitution for the nuts called for in the original recipe. If you’d rather have traditional zucchini nut bread, you could swap the coconut for chopped walnuts or pecans.

How to Make Zucchini Coconut Bread

Step 1: Prepare the Oven and Pans

Position an oven rack in the center of the oven and preheat to 350°F.

Grease the bottoms only of two 8×4-inch loaf pans with shortening or nonstick cooking spray.

Step 2: Combine the Wet Ingredients

In a large bowl, stir together the shredded zucchini, sugar, oil, eggs and vanilla until well blended.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, salt, baking soda, lemon zest, cinnamon and baking powder.

Step 4: Make the Batter

Add the flour mixture to the zucchini mixture and stir just until the dry ingredients are moistened.

Gently stir in the coconut. Avoid overmixing, which can make quick bread tougher.

Step 5: Fill the Loaf Pans

Divide the batter evenly between the two prepared loaf pans and smooth the tops.

Step 6: Bake Until Done

Bake for 50 to 65 minutes, or until a toothpick inserted near the center comes out clean.

Step 7: Cool the Bread

Let the loaves cool in their pans for 10 minutes.

Loosen the sides, turn the loaves out onto wire racks, turn them right side up and allow them to cool completely before slicing.

Recipe Notes

This is still one of the lightest, tastiest zucchini breads I’ve had. It’s moist without being overly sweet, and I especially like the little bit of texture and flavor from the coconut.

If you’d like to add more whole grains, substitute whole wheat pastry flour or white whole wheat flour for part or all of the all-purpose flour.

And because the recipe makes two loaves, it’s perfect for sharing—which seems especially appropriate since that’s how I first got to enjoy it.

Easy Variations

• Zucchini Nut Bread – Replace the coconut with chopped walnuts or pecans, as called for in the original recipe.
• Coconut Nut Bread – Keep the coconut and add a small handful of chopped walnuts or pecans.
• More Lemon Flavor – Increase the lemon zest slightly for a brighter citrus note.
• Warmly Spiced – Add a pinch of nutmeg or ginger along with the cinnamon.

How Many Calories and WW Points?

According to my calculations each serving has about 178 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

If you’ve made this recipe for Mom’s Zucchini Coconut Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

More Easy Quick Breads & Muffins

• Zucchini Apple Loaf Cake
• Carrot Zucchini Bars
• One-Bowl Coconut Muffins
• Healthy Low-Fat Banana Bread
• Banana Coconut Date Muffins