This Coconut Almond Zucchini Bread is a delightful twist on the classic loaf, combining the subtle sweetness of coconut and the nutty crunch of almonds. It's perfect for using up extra zucchini and makes for a fantastic breakfast or snack.
All-purpose flour provides the backbone of our bread, keeping it structured yet soft. Baking powder and baking soda are the leavening agents, ensuring your loaf rises beautifully. A pinch of salt enhances all the flavors. We add unsweetened shredded coconut for its subtle taste and texture, and sliced almonds for a delightful crunch.
The eggs act as a binding agent, giving the bread its structure while also adding richness. Granulated sugar sweetens the loaf and aids in browning the crust. Coconut oil, when melted, infuses the bread with a lovely coconut aroma. A touch of vanilla extract rounds out the flavors.
Zucchinis are the star, keeping the bread moist and adding a sneaky serving of vegetables. Finally, almond milk adds a subtle nutty undertone while keeping the batter moist.
This bread is delightful on its own, but for a little extra flair, serve it with a dollop of Greek yogurt and a drizzle of honey. It pairs beautifully with a refreshing glass of iced tea on a warm afternoon.
First things first, preheat your oven to 350°F (175°C). This ensures an even bake. Grease your 9x5-inch loaf pan — I like using coconut oil for this to keep the flavor consistent, but any neutral oil or butter works.
Grab a medium bowl and whisk together your flour, baking powder, baking soda, and salt. Once that's mixed, stir in your shredded coconut and sliced almonds. Set this aside; it’ll be your dry mix.
In a larger bowl, beat the eggs and sugar until they’re light and fluffy. You’re looking for a pale yellow color and some volume here. Add the melted coconut oil and vanilla extract to this mixture and stir well.
Next, fold in your grated zucchini and almond milk. The key here is to gently incorporate these without overmixing — you want to keep those air bubbles intact for a light bread.
Now, gradually add the dry ingredients to the wet mixture. Stir until just combined. Overmixing can make the bread tough, so stop as soon as everything is incorporated.
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 55 to 60 minutes. Your kitchen will start to smell amazing — that's how you know you're on the right track!
Check the bread with a toothpick; it should come out clean when it's done. Allow the bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
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