For a richer flavor, try using brown butter instead of vegetable oil. To enhance the nutty flavor, toast the walnuts lightly before chopping. A cream cheese glaze adds a lovely touch of sweetness and complements the spices beautifully. Squeezing out the excess moisture from the zucchini is important to prevent the loaf from becoming soggy.
Zucchini Coconut Loaf
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS378
A moist and fragrant loaf, infused with the subtle warmth of cinnamon and nutmeg, and enriched with coconut, walnuts, and currants. This loaf offers a delightful balance of flavors and textures that only improve with time.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol16 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium239 mg
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Sugar22 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan. (5 minutes)
02 Step
Recipe View In a small saucepan, bring 1 cup of water to a boil. Add currants and simmer for 2 minutes. Drain well and set aside. (5 minutes)
03 Step
Recipe View In a mixing bowl, beat together the egg, oil, and sugar until light and creamy. Stir in the grated zucchini and vanilla extract. (5 minutes)
04 Step
Recipe View In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in the coconut, walnuts, and drained currants. (3 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (3 minutes)
06 Step
Recipe View Pour the batter into the prepared loaf pan and spread evenly. (2 minutes)
07 Step
Recipe View Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
08 Step
Recipe View Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)
09 Step
Recipe View Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature. The flavors will meld and deepen overnight.
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RECIPE REVIEWS
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Phyllis Glover
Apr 28, 2025I didn't have currants, so I used raisins instead, and it was still delicious. This is a great recipe for using up zucchini.
Elsie Hoeger
Apr 21, 2025I've made this recipe several times, and it always turns out perfectly. The spices are just right, and the texture is fantastic.
Ali Wuckert
Feb 9, 2025This loaf is amazing! It's so moist and flavorful. I added a cream cheese glaze, and it was a huge hit!
Trystan Muller
Jul 1, 2023The tips were very helpful. I especially appreciate the advice on squeezing the zucchini and toasting the walnuts.