Chocolate Chunk Coconut Zucchini Bread
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.
- 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
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 large eggs
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 2 cups grated zucchini, lightly squeezed if very wet
- 1 cup sweetened shredded coconut
- 1 cup chocolate chunks, plus extra for topping
- 1/2 cup chopped walnuts or pecans (optional)
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
