Zucchini Coconut Loaf

    1 hour 15 minutes

    Lots of flavours and textures in this zucchini, coconut and walnut loaf. Cinnamon an nutmeg give this an extra flavour. Great for morning or afternoon tea and it keeps well.

    117 people made this

    Serves: 12 

    • 1 egg
    • 1/2 cup (125ml) vegetable oil
    • 1 cup (220g) white sugar
    • 1 cup grated zucchini
    • 1/2 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1/2 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 cup dessicated or shredded coconut
    • 1/2 cup chopped walnuts
    • 1/2 cup currants

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease a small loaf tin.
    2. In small pot boil one cup water. Add currants and boil for two minutes. Drain.
    3. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
    4. In another bowl, measure flour, baking powder, bicarb soda, salt, cinnamon, nutmeg, coconut, walnuts and currants. Stir to combine thoroughly. Pour all at once over the egg mix in mixing bowl. Stir to moisten. Turn into greased loaf tin.
    5. Bake in preheated oven for 1 hour until an inserted skewer comes out clean. Cool in tin 10 minutes. Turn out on rack. Cool and wrap.

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    Reviews and Ratings
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    Reviews in English (103)


    OMG, tastes so good and so easy to make, this is going to be a favourite of mine.  -  12 Jun 2016


    The first time I made this recipe, I left out the currants and doubled the recipe, and it came out really dry and kind of heavy. Everyone else who's reviewed it commented on the moistness, so I tried again. The second time, I doubled the recipe, but used three eggs instead of two and substituted brown sugar for half the white sugar. I also used dried cranberries rather than raisins or currants. This batch is moist and yummmmy! I also realized that with my first batch I was using unbleached 'artisan bread' flour rather than regular all-purpose flour, which I'd purchased thinking it was regular unbleached flour. Don't know what the difference is, but I switched to good old gold medal, and this batch came out great!  -  17 Sep 2006  (Review from Allrecipes USA and Canada)


    Perfect! This is easily the BEST bread I've made (I've made a lot of sweet breads)! I recommend using 1 1/2 c whole wheat flour and 1/2 c wheat germ to up the fiber. No noticable changes in taste. Since this recipe can run slightly dry, if you find yourself considering cutting down on the oil - don't. I added 1/2 cup of applesause along with the oil and it is just perfect. With or without the changes this bread is excellent!  -  20 Sep 2006  (Review from Allrecipes USA and Canada)