Cranberry Coconut Zucchini Loaf

Cranberry Coconut Zucchini Loaf

‘Tis the season for zucchini.

And more zucchini.

And barrels of zucchini.

Ok, well it’s not quite that bad. I should be grateful since I didn’t get that much last year and now I have so much to cook and bake with.

This is really tasty. I am not a huge fan of traditional plain zucchini loaves, though my husband really likes them. I need more to flavor them up, and the coconut and cranberries really added not only flavor, but a great texture to the loaves.

I also find most recipes far too greasy with all the oil they use and my intention behind using the applesauce was not actually to make it healthier but to lessen the greasiness. And it worked so well, I was so excited. You can’t even tell you cut out half the oil.

Ingredients Needed:
2 eggs
1/2 cup of oil
1/2 cup of applesauce
2 cups of white sugar
2 tsp vanilla
3 cups of flour
2 1/2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1 cup of shredded coconut
1 cup of dried cranberries
2 cups of shredded zucchini

Kick the tires and light the fires to 325 degrees.

Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.

In a small bowl, whisk together all your dry ingredients.

Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.

Add the dry ingredients to the mixer slowly, mixing completely.

At this point it is very doughy, not at all like a batter.

But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.

And once the zucchini is added, time for the coconut and the cranberries.

Grease and flour two loaf pans and split the batter between the two.

Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.

Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it’s a keeper.

 

Cranberry Coconut Zucchini Loaf

4.0 from 1 reviews
Cranberry Coconut Zucchini Loaf
 
Prep time
Cook time
Total time
 
Amazing and unique zucchinni loaf, unlike any other.
Author:
Recipe type: baking,bread,zucchini
Serves: 8
Ingredients
  • 2 eggs
  • ½ cup of oil
  • ½ cup of applesauce
  • 2 cups of white sugar
  • 2 tsp vanilla
  • 3 cups of flour
  • 2½ tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ¼ tsp cloves
  • 1 cup of shredded coconut
  • 1 cup of dried cranberries
  • 2 cups of shredded zucchini
  • Kick the tires and light the fires to 325 degrees.
  • Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.
  • In a small bowl, whisk together all your dry ingredients.
  • Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.
  • Add the dry ingredients to the mixer slowly, mixing completely.
  • At this point it is very doughy, not at all like a batter.
  • But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.
  • And once the zucchini is added, time for the coconut and the cranberries.
  • Grease and flour two loaf pans and split the batter between the two.
  • Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.
  • Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it's a keeper.
Instructions
  1. Kick the tires and light the fires to 325 degrees.
  2. Take the eggs, oil,applesauce, vanilla and sugar and combine them with your mixer on low speed.
  3. In a small bowl, whisk together all your dry ingredients.
  4. Shred that lovely zucchini that you are desperately trying to use up. DO NOT squeeze the moisture out, you will see why later on.
  5. Add the dry ingredients to the mixer slowly, mixing completely.
  6. At this point it is very doughy, not at all like a batter.
  7. But just you wait until you add in those two cups of zucchini. When you mix it in the moisture will seep out of the zucchini and through the batter to make it a perfect consistency. Magic, I tell ya.
  8. And once the zucchini is added, time for the coconut and the cranberries.
  9. Grease and flour two loaf pans and split the batter between the two.
  10. Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. Let the loaves rest for about 5 minutes in the pans, then remove them to cool on racks.
  11. Slice and serve plain or with some butter. This is my favorite recipe for zucchini that I have tried so far this summer, it's a keeper.

10 comments
Karlynn
Karlynn

I'd try it with 1/2 a cup, they DO absorb moisture a lot. There's not much I can think of if they are allergic to all that you listed unfortunately! Add some more cranberries in, or play around with other dried fruits (blueberries etc) to change up the flavor a bit.

GeoKs
GeoKs

One member of our family is allergic to coconut (plus peanuts, all tree nuts, sesame seeds, poppy seeds, etc). What do you think about substituting about 2/3 cup of large flake rolled oats? I don't think I'd use a full cup because oats are drier than coconut and will absorb more moisture. Any other suggestions?

Tina
Tina

I just made this - it is great!

Hgerweck
Hgerweck

{love} {love} this recipe! I get compliments whenever I make it! I just made it for a picnic and received three requests for the recipe .... I am forwarding them this link.

Jaclyn
Jaclyn

I made this recipe yesterday for my husband and I, then I made banana bread for my 3 year old. Turns out we all prefer the Zucchini Loaf. Delicious!! I used Craisins and they go great, I also love the coconut. Great recipe!!

Lorry
Lorry

This sounds wonderful and I've got lots of zucchini right now. I'm going to try using Berry Bits in place of the Craisins. Berry Bits are closer in texture to a fresh cranberry, although I've got lots of frozen cranberries in the freezer yet. That's one of the perks to being married to a cranberry grower;)

Karlynn
Karlynn

Glad you liked it, it’s my favorite!

thekitchenmagpie
thekitchenmagpie moderator

Great to hear! It's still a family favorite! Something about the coconut and the cranberries make it so unique!

Karlynn
Karlynn

Glad you liked it! It's my favorite way to use zucchini, and I don't even like zucchini loaf most days.