Coconut Zucchini Bread

Dessert
Written By Gracie Goldberg

Ingredients:

  • 2 eggs

  • ½ cup olive oil

  • ½ cup brown sugar

  • ½ cup white sugar

  • 1 tsp vanilla extract

  • 1.5 tbsp vanilla paste

  • 2 medium-sized zucchini; grated on the large holes of a box grater, not wrung out

  • ½ cup unsweetened shredded coconut

  • 1 tsp kosher salt

  • 1 ¼ tsp cinnamon

  • ¾ tsp baking soda

  • ½ tsp baking powder

  • 2 cups AP flour

Preheat your oven to 350°F and line a loaf pan with parchment paper. Set it aside.

In a large bowl, use a spatula to mix together the eggs, olive oil, brown sugar, granulated sugar, vanilla extract, and vanilla bean paste until smooth and well combined. Fold in the grated zucchini and shredded coconut.

Add the salt, cinnamon, baking soda, baking powder, and flour. Gently mix until the dry ingredients are just incorporated, being careful not to overmix.

Pour the batter into the prepared loaf pan and bake for 45 minutes to 1 hour, or until a toothpick or knife inserted into the center comes out clean. If the top begins to brown too quickly (around the 35-minute mark), loosely tent the loaf with aluminum foil and continue baking until fully cooked.

Allow the loaf to cool completely in the pan before slicing and serving.

Gracie Goldberg
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