Zucchini Coconut Bread (My New Favorite)

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A wonderful, rich, moist bread with incredible flavor from zucchini and coconut. A beautiful ribbon of streussel runs through the middle, topped with a sweet vanilla glaze dripping down the sides...

Pour yourself a cup of coffee and enjoy!


★★★★★ 5 votes

2 loaves
20 Min
1 Hr 10 Min



  • 3 tsp
  • 1 c
    vegetable or canola oil
  • 3 large
    eggs, beaten
  • 3 c
  • 2 c
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1 c
    sweetened coconut
  • 2 c
    peeled, grated zucchini
  • 1/2 c
    pecans, optional

  • 4 Tbsp
    brown sugar
  • 1 tsp

  • 1 c
    powdered sugar
  • 1 1/2 Tbsp
    warm milk or cream (add milk to desired consistency)
  • 1/2 tsp

How to Make Zucchini Coconut Bread (My New Favorite)


  1. Preheat oven to 325 degrees. Grease two standard loaf pans well.
  2. Combine dry bread ingredients in a large bowl and whisk. (You can sift if you'd like, but I just whisk them.)
  3. Combine wet ingredients in a large bowl. Slowly start to incorporate dry ingredients with a hand mixer until blended. By hand, stir in zucchini, nuts (if using) and coconut. (Mixture will be thick.)
  4. Combine streusel ingredients.
  5. Pour 1/4 of batter into each pan. Top with 1/4 of streusel. Then and 1/4 more batter to each pan and top with remaining streusel on each.
  6. Bake for 1 hour and then check with a toothpick. Toothpick should come out almost clean. If it is still wet, return to oven for a few minutes. Baking time should be 1-1 1/4 hours, depending on how hot your oven is. (Gas and electric cook differently.)
  7. When done, cool in pan on wire rack for 10 minutes. Remove from pan and allow to cool for 15 minutes on wire rack. While cooling, mix icing ingredients. Place waxed paper under rack and spoon icing over warm bread and allow to cool.

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