Carrot, Coconut and Zucchini Bread


This not-too-sweet quick bread is jam-packed with vegetables and an irresistible toasted-coconut topping. Slideshow:  More Quick Breads 

Carrot, Coconut and Zucchini Bread
Photo: © John Kernick
Active Time:
20 mins
Total Time:
2 hrs
1 8-by-4-inch loaf


  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon kosher salt

  • 2 large eggs, beaten

  • 1/2 cup canola oil

  • 3/4 cup light brown sugar

  • 1/2 cup granulated sugar

  • 2 large carrots, grated on the large holes of a box grater (1 packed cup)

  • 1 medium zucchini, grated on the large holes of a box grater (1 packed cup)

  • 1 1/4 cups shredded sweetened coconut


  1. Preheat the oven to 375°. Spray an 8-by-4-inch loaf pan with cooking spray.

  2. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, whisk the eggs with the canola oil and both sugars until smooth. Stir in the carrots, zucchini and 3/4 cup of the shredded coconut, then fold in the dry ingredients just until combined.

  3. Scrape the batter into the prepared pan and sprinkle with the remaining 1/2 cup of coconut. Loosely tent the pan with foil and bake for about 1 hour and 30 minutes, until the top is golden brown and a tester inserted in the center of the loaf comes out clean. Transfer the bread to a rack to cool for 30 minutes, then turn it out and let cool completely.

Make Ahead

The bread can be wrapped and kept at room temperature for up to 2 days.

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