Coconut Zucchini Bread

We restrict video games in our house. Fridays and Saturdays only. That means, Friday afternoons we typically have a pack of boys in our house glued to various computers, systems and devices. Today I planned to try out a new recipe for coconut banana bread, using the bananas I bought a few days ago. Those of you with sons can probably foresee what comes next…

You see, in a house full of boys, if you don’t specifically designate something as being bought for a recipe, it’s fair game. I went to start the recipe and the bananas were gone. So, I invented something else, after digging through my fridge, eyeing the fruit bowl and taking a gander in the pantry.

Boy am I glad I did.

This may be the best quick bread I have ever made. It’s super moist, sweet and packed with zucchini. It’s a keeper. Both loaves are gone and I’ve been commanded to make more tomorrow.


2 eggs
1/2 cup oil
2 cups sugar
2 tsp vanilla
1 cup coconut milk
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened flaked coconut
2 cups zucchini, shredded

Preheat oven to 325 degrees. Grease two 8×4 loaf pans. In a mixing bowl, beat eggs, oil, vanilla and sugar until light and fluffy. Add coconut milk. Be sure you shake the can well before opening. The solids and liquids separate in the can, and you may have to stir it with a spoon before measuring. Mix well. Add flour, baking powder, baking soda and salt. Mix until almost flour is almost incorporated. Add zucchini and coconut. Stir by hand just until mixed. Split the batter between the two loaf pans. Bake for 50-60 minutes, or until a knife entered near the center comes out clean. Cool in the loaf pans on a baking rack before removing from pans.

HEALTH alert: Make this healthier by subbing 2 cups of the flour for whole wheat. You can also choose a healthier sugar, like raw honey or agave, or a less-processed sugar, like succanat. Keep at least one cup of sugar a “dry” sugar, so sub up to one cup for honey or agave. You could lower the sugar as well, though it won’t be as, well…sweet. (duh.) But, the coconut’s natural sweetness makes up for some of that.

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