Zucchini Coconut Loaf Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 17, 2006

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 and yummmmy! 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!

—karla

See full review »

Most Helpful Critical Review

Nov 09, 2010

This stuck in the pan - not sure what the problem was.

—BRG

See full review »

110 Ratings

See other versions of this recipe!

Sep 06, 2007

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!

—Cindy

See full review »

Aug 30, 2003

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! Debbie

—Debbie

See full review »

Oct 01, 2005

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!!!

—Catherine

See full review »

Aug 10, 2005

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!

—Rushlove

See full review »

Aug 08, 2006

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.

—Kim H

See full review »

Aug 11, 2006

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.

—MISS ALLI

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Pineapple Loaf

Pineapple Zucchini Loaf

Abby's Super Zucchini Loaf

Zucchini Bread with Coconut and Chocolate Chips

Cinnamon Coconut Loaf

Banana Coconut Loaf

Sophie's Zucchini Bread

Chocolate Chip Orange Zucchini Bread

Zucchini Walnut Bread

Donna's Chocolate Zucchini Bread

ADVERTISE WITH US

Nutrition

Calories
274 kcal
14%

Carbohydrates
35.9 g
12%

Cholesterol
18 mg
6%

Fat
13.9 g
21%

Fiber
1.7 g
7%

Protein
3.3 g
7%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Coconut Loaf

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 274
Calories from Fat: 125

% Daily Value *
Total Fat 13.9g 21 %
Saturated Fat 2.5g 12 %
Cholesterol 18mg 6 %
Sodium 239mg 10 %
Potassium 135mg 4 %
Total Carbohydrates 35.9g 12 %
Dietary Fiber 1.7g 7 %
Protein 3.3g 7 %
Sugars 22.2g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 4 %
Iron 13 %
Thiamin 16 %
Niacin 13 %
Vitamin B6 5 %
Magnesium 6 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.