Vegan Toasted Coconut Zucchini Bread
This loaf is the kind of bake that makes your whole kitchen smell like a warm, spiced dream — toasted coconut, cinnamon, nutmeg, and fresh zucchini all coming together in one gorgeous golden loaf. The clever trick here is the flax egg: ground flaxseed mixed with water thickens into a gel that binds everything beautifully, so there's no need for conventional eggs at any point. Coconut oil keeps the crumb tender and moist, while plant-based milk and a splash of apple cider vinegar round out the wet ingredients without a drop of dairy. Squeezing the excess moisture from the shredded zucchini is the small but essential step that keeps the texture just right — dense enough to slice cleanly, light enough to actually enjoy. Toasting the shredded coconut in a dry skillet before it goes into the batter is what takes this from good to genuinely special, adding a nutty depth and a little crunch on top that store-bought loaves simply can't replicate. With 10 servings per loaf, it's an easy one to bake on a Sunday and enjoy all week long — toasted with a smear of nut butter or eaten straight off the rack.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- ½ cup unsweetened shredded coconut
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
- ¾ cup organic cane sugar
- ½ cup coconut oil, melted and cooled
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
- 2
Heat a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, for 3–4 minutes until golden and fragrant, watching closely as it can brown quickly. Transfer to a plate and let cool.
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