This Coconut Chocolate Zucchini Bread is so rich, moist and delicious no one will ever know that the secret ingredient is zucchini.
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My husband loves to eat little zucchini from the garden, but he won’t eat the big ones that I wait a bit too long to pick. So I’ve been baking zucchini bread for the last few months. There have been lots of great zucchini recipes posted the past summers and I tried many of them over the years.
I was especially attracted to the recipes that didn’t use as much oil. Maria from Two Peas and Their Pod posted a delicious, healthy zucchini bread with cranberries, whole wheat flour and applesauce to replace some of the oil.
Sara from Our Best Bites posted a chocolate zucchini bread that she described as “so light and moist and chocolaty that it’s pretty much cake in a loaf pan.” Declaring it “the one.” How could I not try “the one.”
I love her version too. I loved it so much in fact that I made five different versions of it. Her original Chocolate Chocolate Chip with cinnamon topping, Chocolate Chocolate Chip without cinnamon (my kids favorite), her Spiced Zucchini Bread with a hint of orange, Orange Cherry Zucchini Bread with orange oil and cardamom, and my favorite version, inspired by Hilda’s guest post on Jamie’s blog Life’s a Feast, this Coconut Chocolate Zucchini Bread.
The water content in the zucchini you grow in your own garden can vary a lot. Especially if you have a few rainy days.
One trick I like to use when I’m making zucchini bread is to spin the grated zucchini in a salad spinner. It removes the excess water from the zucchini so you get consistent results every time.
Even if you don’t have a garden overflowing with zucchini, it’s inexpensive to buy at the market. So pick some up and give this Chocolate Chip Coconut Chocolate Zucchini Bread a try!
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I’ve been trying to do more videos for my recipes. People really love videos, especially on Facebook. In this video I didn’t add the brown sugar when I was adding the other wet ingredients, and I forgot to add the topping before I put the bread in the oven. So don’t forget those when you make it 🙂
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Coconut Chocolate Zucchini Bread
Ingredients
- 2 cups flour I used whole wheat pastry flour
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup canola oil
- ¼ cup brown sugar
- 3 eggs
- 2 teaspoon vanilla
- ½ cup sour cream
- 3 cups grated zucchini
- ¾ cup mini chocolate chips
- ½ cup sweetened shredded coconut
Topping:
- ⅓ cup sweetened shredded coconut
- ⅓ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 loaf pans (or 4 mini loaf pans) and set aside.
- Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside. In a large mixing bowl, whisk together sugar, oil, brown sugar, eggs, and vanilla until blended. Add sour cream and whisk to combine.
- Add dry ingredients and mix just until blended. Stir in zucchini, chocolate chips, and coconut.
- Divide batter between pans. Sprinkle coconut and chocolate chips on top of batter in pans.
- Bake for 50-60 minutes or until a toothpick comes out clean. (Bake mini loaves for about 35 minutes.) Cool in the pan on a rack for 10 minutes. Then remove from the pan and cool on a rack. (Be careful not to burn yourself on the hot chocolate chips when removing it from the pan.)
More zucchini bread recipes you might like:
Lemon Zucchini Bread, Barbara Bakes
Chocolate Zucchini Bread Bites, Barbara Bakes
Classic Zucchini Bread, That Skinny Chick Can Bake
Carrot Apple Zucchini Bread, Mom on Time Out
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Krista
These are delicious and because it makes 2 loaves, I put the other in the freezer for later! However, I am curious as to the nutritional value/calories per slice for this recipe. Could you please tell me what it is?