My Everchanging Garden

Gardening That Grows With Me

Coconut Zucchini Loaf

Another variation of a summer staple that uses up fresh zucchini grown in the garden. I also freeze extra loaves for the winter. This makes 2 loaves.

  • 3 cups white flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 teaspoons vanilla
  • 3 cups grated zucchini (unpeeled)
  • 1 cup shredded unsweetened coconut


  1. Preheat oven to 350F. Lightly grease two loaf pans.
  2. Mix flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
  3. Whisk together in a large bowl eggs and sugar. Add oil and vanilla. Stir in zucchini and coconut.
  4. Add to flour mix and stir until just combined. It will be thick.
  5. Divide batter into 2 loaf pans.
  6. Bake for 60 minutes until a toothpick inserted in the loaf comes out clean.
  7. Let cool then remove to rack to cool fully.

Zucchini loaf freezes very well. Cover with tin foil then seran.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × four =