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Chocolate Zucchini Coconut Oil Bread


  • Author: Chew Out Loud
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 8 1x

Description

This Chocolate Zucchini Coconut Oil Bread is made healthy with plenty of zucchini and coconut oil instead of butter. It’s decadent, moist, and utterly satisfying for breakfast or dessert.


Ingredients

Scale
  • 2 cups shredded fresh zucchini (about 2 small zucchini) softly packed, undrained
  • 1/2 cup + 2 TB pure coconut oil, measured as liquid
  • 3/4 cup brown sugar, packed
  • 2 TB pure honey
  • 2 large eggs
  • 1 tsp orange extract
  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 1/3 cup natural, unsweetened cocoa powder
  • 1/2 tsp table salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp instant coffee granules (decaf is fine)
  • 1 cup mini semi-sweet chocolate chips (mini chips melt into the bread best, but you can use regular sized chocolate chips if you don’t mind them not melting completely.)

Instructions

  1. Preheat oven to 350F with rack on lower middle position. Lightly grease a 9×5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
  2. In a large bowl, mix together the melted coconut oil with brown sugar and whisk to combine well. Add honey, eggs, and orange extract and whisk to combine.
  3. In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined. Use a rubber spatula to gently fold flour mixture into the coconut oil mixture just until combined. Do not over-mix; it will remain a thick consistency. Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don’t over-mix.
  4. Use rubber spatula to scrape batter into the greased loaf pan evenly. Bake 1 hour, or just until a toothpick inserted into the center come out with a few crumbs attached. Cool on wire rack completely before removing from pan.