Step 1

Preheat the oven to 350F and butter an 9×5 loaf pan.

Step 2

Wrap the shredded zucchini in cheesecloth and squeeze as much liquid out as you can. Set aside.

Step 3

Whisk together the flour, salt, baking soda, baking powder, and coconut (save a small amount to sprinkle on top of the loaf). Set aside.

Step 4

Whisk together the eggs, milk, melted butter, brown sugar, and vanilla extract. Add the zucchini and dry ingredients, mix until combined.

Step 5

Pour the batter into the prepared pan, top with extra coconut, and bake for 55-60 minutes, or until a cake tester comes out clean. You’ll likely need to tent the pan with foil after 30 minutes, so the coconut doesn’t brown too much.

Step 6

Let the loaf cool for 15 minutes in the pan before removing it. Serve warm or cooled!