Introduction

This Coconut Chocolate Zucchini Bread is a deliciously moist and rich treat that combines the natural sweetness of zucchini with chocolate and coconut flavors. Perfect for a breakfast snack or an indulgent afternoon bite, it’s a great way to sneak veggies into a dessert.

The image shows four small chocolate cakes on a wooden cutting board set on a white marbled surface. Each cake is dark brown and moist with a rough texture. The top layer is sprinkled with toasted coconut flakes and small chocolate chips, giving a mix of tan and dark brown colors with a crunchy look. One cake is sliced, showing a dense and rich inside with a piece lying flat on the board. The scene is lit naturally, highlighting the textures and colors of the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour (whole wheat pastry flour recommended)
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
1/4 cup brown sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup sour cream
3 cups grated zucchini
3/4 cup mini chocolate chips
1/2 cup sweetened shredded coconut (plus additional for topping)
1/3 cup sweetened shredded coconut (for topping)
1/3 cup mini chocolate chips (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two loaf pans or four mini loaf pans, then set them aside.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large bowl, whisk the sugar, canola oil, brown sugar, eggs, and vanilla extract until well combined. Add the sour cream and whisk again until smooth.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the bread tender.
Step 5: Stir in the grated zucchini, mini chocolate chips, and shredded coconut until evenly distributed.
Step 6: Divide the batter evenly between the prepared pans. Sprinkle the remaining shredded coconut and mini chocolate chips over the tops.
Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. For mini loaves, bake about 35 minutes.
Step 8: Let the loaves cool in the pans on a rack for 10 minutes. Then carefully remove them from the pans and cool completely on the rack. Be cautious of hot melted chocolate when removing.

Tips & Variations

To keep the bread extra moist, choose zucchini that is firm and not overly watery. Avoid peeling it to retain nutrients and color.
Swap the canola oil for melted coconut oil for a subtle coconut flavor.
For a nutty twist, add 1/2 cup chopped walnuts or pecans into the batter.
If you prefer less chocolate, reduce the chocolate chips or omit the topping.
Use all-purpose flour if whole wheat pastry flour isn’t available; the texture will be a bit different but still delicious.

Storage

Store the zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave briefly until just warmed through.

How to Serve

The image shows several pieces of dark chocolate cake placed on a light wooden board set on a white marbled texture surface. The cake has a rich, moist-looking dark brown base layer with a dense texture. On top, there is a thicker layer covered with toasted coconut flakes mixed with small chocolate chips, creating a crunchy topping in lighter beige and dark brown colors. Some slices are cut and laid flat, showing the moist inner texture, while others stand upright with the textured topping clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular zucchini instead of grated?

Grating the zucchini helps it blend into the batter and keeps the bread moist without large chunks. If you use sliced zucchini, the texture will be uneven and less desirable.

Is it necessary to peel the zucchini?

Peeling is not necessary; the skin adds color, flavor, and nutrition. Just be sure to wash the zucchini thoroughly before grating.