Coconut Chocolate Zucchini Bread Recipe
This Coconut Chocolate Zucchini Bread is a moist, flavorful twist on traditional zucchini bread, combining the richness of cocoa and chocolate chips with the tropical hint of shredded coconut. Perfectly balanced with whole wheat pastry flour and a blend of sugars, it’s a delicious treat for breakfast or dessert that brings a delightful chocolate-coconut fusion to your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 standard loaves or 4 mini loaves 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sugar
- 1/2 cup canola oil
- 1/4 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
Additional Mix-ins
- 3 cups grated zucchini
- 3/4 cup mini chocolate chips
- 1/2 cup sweetened shredded coconut (plus additional for topping)
Toppings
- 1/3 cup sweetened shredded coconut
- 1/3 cup mini chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease and flour two loaf pans or four mini loaf pans and set them aside. This ensures the bread won’t stick and will bake evenly.
- Mix Dry Ingredients: In a bowl, whisk together the whole wheat pastry flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set this mixture aside for later incorporation.
- Combine Wet Ingredients: In a large mixing bowl, whisk the sugar, canola oil, brown sugar, eggs, and vanilla extract until the mixture is smooth and blended. Add the sour cream and whisk again until fully incorporated.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until everything is blended. Avoid over-mixing to keep the bread tender. Fold in the grated zucchini, mini chocolate chips, and shredded coconut gently.
- Fill Pans and Add Toppings: Divide the batter evenly between the prepared pans. Sprinkle the top of each loaf with the additional shredded coconut and mini chocolate chips for a crunchy, sweet topping.
- Bake: Place the pans in the preheated oven. Bake regular loaves for 50-60 minutes or until a toothpick inserted in the center comes out clean. If using mini loaf pans, bake for about 35 minutes. This step ensures the bread is cooked through but still moist.
- Cool: Allow the bread to cool in the pans on a wire rack for 10 minutes to set. Then carefully remove the loaves from the pans and let them cool completely on the rack before slicing. Be cautious as the chocolate chips will be hot and can cause burns.
Notes
- For best results, use fresh grated zucchini and squeeze out excess moisture to prevent a soggy bread.
- You can substitute half or all of the whole wheat pastry flour with all-purpose flour if preferred.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftovers wrapped tightly in plastic wrap and foil for up to 3 months.
- Mini chocolate chips on top add a pleasant texture contrast but can be omitted or replaced with chopped nuts if desired.
Keywords: zucchini bread, chocolate zucchini bread, coconut zucchini bread, chocolate loaf, vegetable bread, moist zucchini bread, whole wheat pastry flour, chocolate chips, shredded coconut
Find it online: https://amayaharis.com/coconut-chocolate-zucchini-bread-recipe/
