Coconut Zucchini Bread with Lemon Glaze

Coconut Zucchini Bread with Lemon Glaze

Coconut Zucchini Bread with Lemon Glaze

Super moist, chewy and flavorful were words taste-tasters used to describe this scrumptious bread.  You can just call it AMAZING!  The shredded coconut and zucchini provide the moisture while the Greek yogurt, whole wheat pastry flour and coconut oil provide the nutrition boost.  Here’s another great way to use up the zucchini surplus.  You also might enjoy this yummy zucchini recipe posted a couple of days ago:  Zucchini Lasagna.


This recipe was inspired by Two Peas And Their Pod food blog.  Original recipe is here.  I switched to canola oil and used whole wheat pastry flour.

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Coconut Zucchini Bread with Lemon Glaze

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 loaf

  • Coconut Zucchini Bread with Lemon Glaze
  • Cooking Spray
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 cups shredded zucchini (squeezed and drained in a paper towel)
  • 1/2 cup brown sugar
  • 1/4 cup agave nectar
  • 1/4 cup canola oil
  • 1/2 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
    • Lemon Glaze
  • 1 cup powdered sugar
  • Juice of one lemon
  1. Preheat the oven to 350 degrees F. Coat a 9 x 5-inch baking pan with cooking spray.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside.
  3. Combine shredded zucchini, sugars, canola oil, yogurt, egg, and vanilla extract in a medium bowl.
  4. Add the wet ingredients to the dry ingredients and stir until moistened. Stir in the shredded coconut.
  5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Remove the bread from the pan and place on wire rack. Allow to cool completely before slicing.
  6. For the Lemon Glaze: Combine powdered sugar and lemon juice in a small bowl. Whisk to combine. Drizzle over warm bread.
https://karenmangum.com/coconut-zucchini-bread-with-lemon-glaze/

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