Recipe by Carol
"This loaf is good, spicy and lovely to serve your guests. It cuts better the second day."
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1 1/2 cups
The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I tried again.
The second time, I doubled the recipe, but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist
I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour, which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is, but I switched to good old gold medal, and this batch came out great!
This stuck in the pan - not sure what the problem was.
Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)!
I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in taste. Since this recipe can run slightly dry, if you find yourself considering cutting down on the oil - don't. I added 1/2 cup of applesause along with the oil and it is just perfect. With or without the changes this bread is excellent!
I tried this and found it very easy to make. My family loves the coconut. I chose not to boil the raisins but just added them into the batter. Used Crasins for something different. Very tasty, and will use again for sure!
Great easy and quick recipe! For a lighter version, I used only 1/4 c of oil and added a 1/4 c of applesauce and replaced 1/2 the sugar with splenda and it worked!!!
Awesome! I have made this several times already. I even tried lightening it up a bit. I mixed 1/2-cup Splenda and 1/2 cup sugar, and 3/4-cup wheat flour with 3/4 cup white flour. The results were good, but still not as awesome as the original. I will make the lightened version for my household, but when it comes to giving it away I will stick to the original. PS: Unbelievable but true - I recently tried to double this recipe, but I accidently only added 2 cups of flour instead of 3 cups. The result was more like a zucchini cake. So I went to the store and bought some cream cheese frosting and everyone raved about it! They are still saying I make the best zucchini bread out of our whole big Italian family!
I made 3 different zucchini loaf recipes - 2 with chocolate and this one. I thought I would like the ones with chocolate better, but this one was my favorite. I used natural applesauce instead of oil(it saves 75 cal & 8 grams of fat per serving) and used craisins for the currents..it was so yummy and moist.
This was good. Very easy to make. Moist and very good with coffee. I used 1/4 cup brown sugar and 1/2 cup white sugar and it was sweet enough, I just love the taste of brown sugar and coconut together.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Coconut Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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This bread is moist and delicious—great for a snack or dessert.