Coconut and zucchini bread

I saw it on Canela Moída, whom had seen it on The Novice Housewife, whom had seen it on Thru The Bugs On My Windshield, whom had seen it on Meet the Swans whom had seen it on Cooking Light Comfort Food Cookbook.  Somewhere along the way, the bananas in the original recipe were replaced by an equivalent amount of zucchini (= courgette=calabacin). The combination of flavors sounds a bit iffy – Zucchini? in a cake?? with coconut???  But, have not prejudices: the result is scrumptious. Not only it passed the 11-year old test, but also the 8-month eat it all with gusto and impatience. If he only knew those green dots belongs the same family than the green soups he spits all over himself…

Some bloggers made a Coconut Rum Lime glaze to put on top of it. I am not a big fan of sugary things and excessive ornamentation of cakes, and skipped it. Keeping on sugar matters, this cake is not at all sweet. If you have a sweet tooth, you might want to add more sugar than the quantity I used. Or replace the zucchini by an equivalent amount of bananas.

Coconut Zucchini Bread


  • 1/4 cup butter (about 60g)
  • 1 cup sugar (about 200g. You might want to increase the amount, if you like yours more sweet)
  • 2 whole eggs
  • 1 1/2 cups ripe zucchini, grated (about 1 medium size 2 zucchinis,  app 120g)
  • 1/3 cup plain yogurt (I used a whole small pack, with about 180g, minus 1 table spoon))
  • 1 teaspoon rum (I used Malibu – maybe a little more than a 1 teaspoon)
  • The seeds of a vanilla pod (or 1 teaspoon of vanilla extract)
  • 2/3 cup grated coconut (about 100g)
  • 3/4 teaspoon baking soda
  • 1/2 tsp salt
  • 2 cups flour (about 250g)


Pre heat the oven to 180 oC . Grease a loaf pan with butter and powder it with flour.

Cream butter and sugar until the mixture is white and fluffy.  Then beat in the eggs, one at a time, mixing well.

Add the zucchini, the yogurt, the vanilla seeds and the rum. Beat until well blended.

Fold in the coconut and all the dry ingredients,  and mix until just blended (do not over stir).

Spoon the  batter into the loaf pan previously buttered.

Bake for about an hour, or until toothpick comes out clean from the middle of the bread.

Cool in the pan for about 10 minutes and then transfer to serving plate.

Coconut Rum Lime Glaze


  • 3 cups sugar
  • The seeds of a vanilla pod (or 1 teaspoon of vanilla extract)
  • 1 teaspoon of  rum or rum extract
  • 3 teaspoon of freshly squeezed lime juice
  • Milk as required to get the glaze to the right consistency (you can use coconut milk, in case you have that in hand)
  • Roasted coconut to taste


Mix all ingredients except the milk in a medium bowl. Add milk until it becomes a thick but smooth glaze. Set aside.

Toast coconut under the broiler until just browned. Set aside.

Drizzle glaze over bread. Top with toasted coconut and lime zest.

4 Comments on “Coconut and zucchini bread”

  1. Shumaila says:

    Glad you liked it! And, to get approval from the kids- that means a winner cake in my dictionary!

  2. Ooooo, this looks great! And thank you so much for the mention! I’ll have to try this. I love anything zucchini!

  3. Ameixinha says:

    Um bolo viajado, portanto! Já vem de longe a receita e, quando passa em tantos blogs, normalmente, é sinal que é uma boa receita 🙂 Ainda bem que o teu filho não sabe que os pontinhos verdes são da mesma família dos legumes verdes da sopa ha ha

  4. Admin says:

    Thank you, all! It was kind of funny to see how how travelled the recipe was. Actually, it seems some of my friends will be trying it, so it might well be that is going to be a viral-cake. By the way, the kids are borrowed testers 🙂

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