1-Let’s get hands-on with this zucchini coconut bread it’s easier than you might think, and I’ll guide you through each part. First, crank your oven up to 350 degrees Fahrenheit and grease a 9×5 loaf pan to keep things from sticking. This step sets the stage for a smooth bake, so don’t skip it.

2-Next, grab your 2 cups of shredded, unpeeled zucchini and wrap it in cheesecloth to squeeze out that extra liquid; this keeps the bread from getting too soggy. In one bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, 1 teaspoon baking powder, and most of the ⅔ cup sweetened shredded coconut save a bit for the top. In another bowl, whisk the 2 large eggs, ¼ cup milk, ½ cup melted butter, ½ cup packed light brown sugar, and 1 teaspoon vanilla extract.

3-Stir the zucchini into the wet mixture, then combine it with the dry ingredients, mixing just until everything is blended. Pour that batter into your prepared pan, sprinkle on the reserved coconut, and pop it in the oven for 55 to 60 minutes. If the top starts browning too fast after 30 minutes, loosely cover it with foil. Once a tester comes out clean, let it cool in the pan for 15 minutes before turning it out to serve warm or at room temperature.