Little Coconut Zucchini Breads
Prep time
Cook time
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Great little zucchini coconut bread that is just a little bit sweet without being too unkind on the waistline.
Recipe type: Dessert
Serves: 6
  • ¾ cup plain SR flour
  • ¾ cup wholemeal SR flour
  • ½ tspn salt
  • ½ tspn cinnamon
  • ¼ tspn nutmeg
  • 1 tbspn + ½ tspn poppy seeds
  • 1½ cups of finely grated zucchini, moisture squeezed out in some cheesecloth or a clean tea towel
  • ½ cup brown sugar
  • ¼ cup + 1 tspn raw sugar
  • ¼ cup coconut oil, melted
  • ½ cup of vanilla yoghurt
  • 1 tspn honey
  • 1 large egg
  • zest of one lemon
  • ⅔ cup + 1 tspn shredded coconut
  1. Heat the oven to 180 degrees centigrade and grease a mini loaf tin (or full-sized loaf tin).
  2. Combine flours, salt, cinnamon, nutmeg and poppy seeds in a large mixing bowl.
  3. In a seperate bowl combine the zucchini, sugar (reserving 1 tspn of raw sugar), coconut oil, yoghurt, honey, egg and lemon zest.
  4. Mix the wet ingredients with dry and add the coconut.
  5. Mix well until combined.
  6. Spoon batter into loaf tins until ⅔ full.
  7. In a small bowl combine the remaining poppy seeds, raw sugar and coconut.
  8. Sprinkle a little of the mixture on top of each of the cakes.
  9. Pop in the oven for 20-25 minutes until a skewer comes out clean.
  10. Allow to cool in the tins for about 10 minutes and then remove to a cooling rack.
  11. Store in an airtight container for up to a week (if they last that long!)
Recipe by she cooks, she gardens at