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.
Prep Time: 20 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr20 minutesmins
Servings: 8
Ingredients
2cupsshredded fresh zucchini, about 2 small zucchini softly packed, undrained
1cupmini 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
Prepare: Preheat oven to 350F with rack on lower middle position. Lightly grease a 9x5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
Mix: 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.
Whisk and Fold: 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.
Bake and Cool: 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.
Notes
*White whole wheat flour provides the nutrition of whole grains with a milder, softer texture. You may use regular whole wheat instead, if you prefer. You may also forgo the whole wheat and use 100% all purpose flour. *If you enjoyed this recipe, please come back and give it a rating ♡