Zucchini, Coconut and Carrot Bread


I love fresh homemade hot from the oven zucchini bread.


In the height of summer you can inevitably find zucchini and other great produce around and that means it’s time to make zucchini bread.  This recipe starts with traditional ingredients, but as always we add a few of our special twists.


Growing Up With Zucchini


I love zucchini bread.

Load your bread with fresh veggies!

When I was a kid, zucchini was definitely one of those veggies that would make me turn up my nose.  Mom often boiled it and so I was used to a veggie that was inevitably mushy and tasteless.  Later on, as I began experimenting in the kitchen, I discovered most veggies taste best if lightly sauteed in oil—though seasoning and a bit of cheese never hurts!  This is certainly true for zucchini, and for many years it was the only way I served it.  Then a friend introduced me to zucchini bread.


If you aren’t crazy about vegetables in the first place, then the best part of eating zucchini bread is you’ll  hardly notice they are there in the mix.  However, if you are a veggie lover, you’ll be happy to discover yet another wonderful way to enjoy them.  Zucchini by itself will never be one of my favorites, but I’ll eat zucchini bread any day.


Let’s Gather Our Ingredients


This recipe makes one loaf of bread.  We’ll need:

This recipe includes eggs, sugar, flour, carrots, zucchini, coconut and buttermilk.

Don’t forget the coconut!

1 egg

3/4 cup buttermilk

1/2 cup brown sugar (packed)

2 tablespoons extra light olive oil (or butter if you prefer)

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup grated zucchini

1/2 cup grated carrot

1/2 cup shredded coconut (browned)

1/4 cup flaxseed meal

1-1/2 cup spelt flour (or whole wheat)

1/2 cups walnuts (optional)




Start by preheating the oven to 350 degrees.


I like my coconut browned so will usually do this right after the oven reaches baking temperature.  Just spread the coconut on a piece of foil or cookie sheet and bake a few minutes until it turns golden brown.  Be sure to set the timer so you don’t forget about it.  And be sure to inhale the aroma as you take the coconut from the oven.  Yum!


Preparing the zucchini.

Grate the carrots and zucchini and then set aside.

Next, grate the zucchini and carrots and set them aside.


In a large mixing bowl, add the wet ingredients and sugar—egg, buttermilk, oil, vanilla and brown sugar.  Mix well.


Now add in all the spices including the cinnamon, salt, soda and powder.  Though we didn’t mention it above, if you happen to have a fresh lemon on hand, you can add in a little lemon zest as well.  Stir.


I'm skipping the nuts, this time around.

Mmm! I can already tell this is going to taste good.

Add the zucchini, carrots, and browned coconut.  You can also add nuts (if you prefer).  Stir until everything is well-mixed.


This is one hearty recipe.

After mixing up the other ingredients, stir in the flour.

Finally, add the flaxseed meal and flour.  We used spelt flour which is a great grain if you have any sensitivity to wheat—as an “ancient grain” most people can tolerate spelt without a problem.  However, if you have no issue tolerating wheat, you could also use a good whole wheat or whole wheat pastry flour.


Pop it in the oven for 35 minutes.

Pour in the batter.

Spray a glass bread pan with a light coat of oil and pour in the batter.  My batter was just thick enough I needed to push it to the corners of the pan with a spatula.  Pop the pan into the oven and set the timer for 35 minutes.


I like watching the butter melt.

Serve as is or top with with butter. Yum!

When the timer goes off, check the middle of the bread with a toothpick.  If it comes out clean, the bread is done.  If not, cook a few more minutes and test again.  When the loaf is done, let it cool for about ten minutes before flipping it over to remove it from the pan.  Then set it on a wire rack to cool.  A wire rack works great to keep condensation from making the bottom of your loaf soggy.  Serve plain or with butter, honey or jam.




If you enjoyed this recipe you may also want to read:
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