Why I’ll Love This Recipe

I love how this zucchini bread stays moist for days thanks to the fresh zucchini. The chocolate chunks make every bite rich and satisfying, while the coconut adds just the right amount of texture and sweetness. I also appreciate that it’s a great way to use up extra zucchini, and the recipe is simple enough for both beginner and experienced bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Whole wheat flour
Baking soda
Baking powder
Ground cinnamon
Fine sea salt
Large eggs
Brown sugar
Granulated sugar
Coconut oil, melted
Vanilla extract
Grated zucchini
Sweetened shredded coconut
Chocolate chunks
Chopped walnuts or pecans (optional)

Directions

I preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
I whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
I beat the eggs with the brown sugar, granulated sugar, melted coconut oil, and vanilla until smooth.
I stir the dry ingredients into the wet ingredients just until combined.
I gently fold in the grated zucchini, shredded coconut, and chocolate chunks.
I pour the batter into the prepared loaf pan and spread it evenly.
I sprinkle a few extra chocolate chunks and shredded coconut over the top for a beautiful finish.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
I allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
I slice and enjoy it slightly warm or at room temperature.

Servings and Timing

Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 45 minutes

Variations

I substitute dark chocolate chunks for a deeper chocolate flavor.
I add chopped pecans or walnuts for extra crunch.
I mix in dried cranberries for a sweet and tart contrast.
I use unsweetened shredded coconut when I want a less sweet loaf.
I add a pinch of nutmeg or cardamom for extra warmth and spice.

Storage/Reheating

I store the zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, I wrap individual slices tightly and freeze them for up to 3 months. When I’m ready to enjoy a slice, I let it thaw at room temperature or warm it in the microwave for about 15–20 seconds.

FAQs

Should I squeeze the moisture out of the zucchini?

I lightly squeeze excess moisture if the zucchini is especially wet, but I leave some moisture because it helps keep the bread soft and tender.

Can I use unsweetened coconut?

Yes. I use either sweetened or unsweetened shredded coconut depending on how sweet I want the finished loaf to be.

Can I freeze this zucchini bread?

Yes. I wrap the loaf or individual slices well and freeze them for up to 3 months without sacrificing flavor or texture.

Why is my zucchini bread dense?

I avoid overmixing the batter because stirring too much can create a dense loaf instead of a light, tender crumb.

Can I make muffins instead of a loaf?

Yes. I divide the batter into a lined muffin tin and bake for about 20–25 minutes, checking for doneness with a toothpick.

Conclusion

I think this Chocolate Chunk Coconut Zucchini Bread is a delicious way to enjoy fresh zucchini while satisfying a chocolate craving. The moist crumb, rich chocolate chunks, and sweet coconut create a loaf that’s comforting, flavorful, and easy to make. Whether I’m serving it for breakfast, sharing it with friends, or enjoying a slice with coffee, it’s always a recipe I’m happy to bake again.

Chocolate Chunk Coconut Zucchini Bread

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This chocolate chunk coconut zucchini bread is incredibly moist, tender, and loaded with rich chocolate and sweet shredded coconut. Fresh zucchini keeps every slice soft, making this quick bread perfect for breakfast, snacking, or dessert.

Author: Laura
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Yield: 10 slices
Category: Breakfast
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and sea salt.
In a separate bowl, beat together the eggs, brown sugar, granulated sugar, melted coconut oil, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated zucchini, shredded coconut, chocolate chunks, and chopped nuts if using.
Transfer the batter to the prepared loaf pan and spread evenly.
Sprinkle extra chocolate chunks and shredded coconut over the top.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice and serve slightly warm or at room temperature.

Notes

Lightly squeeze excess moisture from very wet zucchini, but do not dry it completely.
Use dark chocolate chunks for a richer chocolate flavor.
Unsweetened shredded coconut can be substituted for a less sweet loaf.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze the whole loaf or individual slices for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 360 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 20 g
Saturated Fat: 13 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 40 mg