100% Whole Wheat Coconut Zucchini Bread

(from kylerhea’s recipe box)

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
This coconut zucchini bread tastes great at room temperature, but toasting a slice does wonderful things to the coconut. A slather of butter is optional.

White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. Look for it in large supermarkets and natural foods stores. As always, I urge you to seek out local and organic ingredients; they really do make a difference.

Source: Farm Girl Fare

Categories: Cakes, Coconut, June2013, Pound Cakes, Whole Wheat, Zucchini


  • 11/2 cups organic white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (scant 1/4 teaspoon if using fresh ground)
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup organic yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8 ounces zucchini, coarsely grated (about 11/2 cups; don't squeeze out any liquid)
  • 1/3 cup melted coconut oil


  1. Heat the oven to 350°. Grease a 9″×5″ loaf pan (you can use coconut oil if you like).

  2. In a large bowl, combine the white whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and coconut. Set aside.

  3. In a medium bowl, combine the brown sugar, granulated sugar, yogurt, egg, vanilla, and zucchini and mix well with a rubber spatula. Let the mixture sit until it comes to room temperature. (Alternately, you can let the yogurt, egg, and zucchini come to room temperature separately and then combine everything.)

  4. Stir the melted coconut oil into the wet ingredients, then fold the wet ingredients into the dry ingredients and stir gently just until combined.

  5. Spread the batter evenly in the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf starts getting too dark (check after about 40 minutes), cover it lightly with a piece of foil for the remaining baking time.

  6. Let the zucchini bread cool in the pan 10 minutes, then carefully remove it and cool completely on a wire rack. Store in an airtight container at cool room temperature for up to three days or freeze. Tastes great sliced and toasted!

Email to a friend | Print this recipe | Back