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Cranberry Coconut Zucchini Loaf

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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

Learn to cook like the Kitchen Magpie

Cranberry Coconut Zucchini Loaf

Amazing and unique zucchinni loaf, unlike any other.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Course
Dessert
Cuisine
Loaf
Servings
8
Calories
630
Author
Karlynn Johnston

Ingredients

  • 2 eggs
  • 1/2 cup oil
  • 1/2 cup apple sauce
  • 2 cups white sugar
  • 2 tsp vanilla
  • 3 cups flour
  • 2 1/2 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1 cup shredded coconut
  • 1 cup dried cranberries
  • 2 cups shredded zucchini

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

  6. 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. 

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

  8. Grease and flour two loaf pans and split the batter between the two. 
  9. Bake in the 325 degree oven for 45-55 minutes, until a knife inserted comes out clean. 
  10. 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.

Recipe Notes

Nutritional values may vary.

Nutrition Information

Serving: 8g, Calories: 630kcal, Carbohydrates: 108g, Protein: 7g, Fat: 20g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 368mg, Potassium: 432mg, Fiber: 3g, Sugar: 67g, Vitamin A: 180IU, Vitamin C: 10.7mg, Calcium: 100mg, Iron: 3.1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Mary P Hoffman says

    Interesting combination of flavors. I think I’ll have to try it!

  2. Karlynn says

    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.

  3. GeoKs says

    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?

  4. Hgerweck says

    {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.

    • thekitchenmagpie says

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

  5. Jaclyn says

    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!!

    • Karlynn says

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

  6. Lorry says

    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;)

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