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Chocolate Chip Coconut Chocolate Zucchini Bread

A moist and tender zucchini bread enriched with rich chocolate flavor and a delightful hint of coconut, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup vegetable oil Can be substituted with coconut oil.
  • 1 cup granulated sugar Can be replaced with a sugar substitute.
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups grated zucchini Squeeze out excess moisture.
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Mix-Ins
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set aside.
  3. In another bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Add the grated zucchini into the wet mixture, stirring thoroughly.
  5. Gradually mix in the dry ingredients until just incorporated. Be cautious not to overmix.
  6. Fold in the chocolate chips and shredded coconut.
Baking
  1. Pour the batter into the greased loaf pan.
  2. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. Reheat slices in the microwave for 15-20 seconds or warm in the oven.