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Coconut Mango Macadamia Zucchini Bread

Coconut Mango Macadamia Zucchini Bread ~ Sumptuous Spoonfuls #tropical #zucchini #bread #recipe

Hurrah zucchini season has arrived! I got my first BIG zucchini from an unknown friend at work who had left some zucchini from their garden in the break room with a little note: Please take and enjoy! Oh I love fresh garden zucchini.

I made some delicious zucchini kale fried rice with it, but it was big enough that I had plenty left to make zucchini bread. A little happy note played in my heart … what kind of zucchini bread should I make?

Coconut Mango Macadamia Zucchini Bread ~ Sumptuous Spoonfuls #tropical #zucchini #bread #recipe

The little gears in my head started turning. Since I’ve been on a tropical theme this summer, I settled on something tropical. I have macadamia nuts and mangoes in my kitchen … and some shredded coconut … and coconut rum. I got to mixing up my bread and then baking it and when it came out it was so fragrant and beautiful that I just couldn’t wait to taste it! I inhaled two pieces and then made myself stop.

I took it to work and it didn’t last long. I put the shredded coconut on top so it would get nicely toasted. I love toasted coconut–it takes on an entirely different texture than the stringy stuff I remember from my childhood.  (I am NOT a fan of stringy coconut!) It’s a little crunchy, with a nutty sweet flavor. I love what the toasted coconut adds to the bread. I can’t wait for my next zucchini to make this again. I’m seeing my parents next weekend … and very much hoping they will bring me some garden goodies from their gargantuan garden then. (Fingers crossed … I’m sooooo excited for harvest season to begin!)

This recipe makes two loaves … one to enjoy at home, one to share!

Coconut Mango Macadamia Zucchini Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 loaves

Coconut Mango Macadamia Zucchini Bread


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup low-fat yogurt
  • 2 1/2 cups grated zucchini
  • 1 large, ripe mango, peeled, seeded and chopped fine
  • 1 Tablespoon real vanilla extract
  • 1 Tablespoon coconut rum
  • 1 Tablespoon finely grated fresh ginger
  • 1/2 teaspoon lime zest
  • 1 1/2 cups whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup flaxmeal (ground flax seed)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 - 1/2 cup coarsely chopped macadamia nuts
  • 1/2 cup shredded, dried coconut
  • 2 Tablespoons raw (turbinado) sugar


  1. Preheat the oven to 350 F. Spray 2 9x5-inch loaf pans with cooking spray or brush them with oil.
  2. Whisk the eggs in a large bowl, then stir in the sugar, oil, and yogurt. Add the zucchini, mango, vanilla and rum and stir until well mixed.
  3. Stir in the ginger, lime zest, flours, baking powder, baking soda, and cinnamon just until everything is well mixed. Divide the batter between the two loaf pans, then sprinkle with macadamia nuts, coconut and raw sugar. Bake at 350 F. for about an hour or until a toothpick or wooden pick comes out clean. Let rest for a few minutes before cutting.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Coconut Mango Macadamia Zucchini Bread ~ Sumptuous Spoonfuls #tropical #zucchini #bread #recipe

This recipe was shared at Foodie Friends FridayWeekend Potluck, Sunday Fitness & FoodWhat to Do Weekends, What’s for Dinner SundayLet’s Get RealPretty Pintastic Party, Clever Chicks BloghopHearth & Soul Bloghop and Home Matters.

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14 Responses

  1. Vicki

    Looks delish… but my kiddo doesn’t care for mango. Can u suggest a substitute… ?

    July 30, 2016 at 1:47 pm

    • Ann

      Hi Vicki,

      I think you could substitute peaches very nicely. They’d still add that pretty orange color to the bread too. Does you kiddo like peaches?


      July 30, 2016 at 8:31 pm

      • Vicki

        Yes, loves them..! Can u suggest a quantity..? Much appreciate ur response… #;) ur a gem..

        July 30, 2016 at 11:25 pm

  2. Oh just look at that wonderful carmelized coconut on the top!! Thanks for sharing on the What’s for Dinner link party!

    August 2, 2016 at 8:31 am

  3. Christine

    I’ll take a slice.

    August 3, 2016 at 12:50 pm

    • Ann

      I’d love to share a slice with you, Christine!

      August 3, 2016 at 10:53 pm

  4. Wow! That topping looks incredible! Nettie

    August 3, 2016 at 1:09 pm

    • Ann

      Thank you Nettie … tropical toppings rock!

      August 3, 2016 at 10:54 pm

  5. Love this bread…the coconut top looks so tempting and such a great way to use up the glut of zucchinis we’ll all no doubt be having soon

    August 4, 2016 at 6:40 am

    • Ann

      Thanks Dor … you’re such a sweetheart!

      August 7, 2016 at 4:31 pm

  6. Love, love, love this one! Yummmm!!!

    August 4, 2016 at 6:50 am

    • Ann

      Thank you so much, Mary! I really really loved this one.

      August 7, 2016 at 4:30 pm

  7. Mmmm… such delicious ingredients…I’m sure that tablespoon on coconut rum makes all the difference LOL….. can’t wait to give this a try especially as I’ve such a glut of zucchinis just now ♥

    August 11, 2016 at 2:12 am

    • Ann

      It really does, Doreen! I am so happy you’re going to try it.

      August 11, 2016 at 8:46 pm