Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Super-moist and super-easy, this quickbread gets a triple hit of coconut goodness from coconut sugar (you can sub light or dark brown sugar), canned coconut milk, and melted coconut oil—but the finished bread tastes deliciously subtly of the fuzzy nut. (No worries—it does not taste like tanning lotion!) For extra richness, you can stir in a teaspoon or two of vanilla extract, or top the batter with shredded unsweetened coconut before baking, but the simple loaf tastes pretty great as is.

Ann Taylor Pittman
Recipe by Cooking Light June 2017


Recipe Summary test

Serves 16 (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F.

  • Combine zucchini, brown sugar, coconut milk, coconut oil, and eggs. Combine flour, soda, salt, and cinnamon.

  • Stir in zucchini mixture; spoon into a greased 8- x 4-inch loaf pan. Bake for 50 to 55 minutes.

Nutrition Facts

127 calories; fat 4.8g; saturated fat 3.6g; mono fat 0.4g; poly fat 0.2g; protein 3g; carbohydrates 18g; fiber 2g; cholesterol 23mg; iron 1mg; sodium 197mg; calcium 16mg; sugars 9g; added sugar 9g.