This Coconut Chocolate Chunk Zucchini Bread is loaded with fresh zucchini, coconut flakes, melty chocolate chunks and is SO delicious! Thick, dense and the perfect breakfast, snack or dessert!
Okay so I feel like I’ve let zucchini season go without hardly making any recipes except for these Three Cheese Zucchini Lasagna Rolls! To make up for this and to show you my love, I present the most delicious sweet bread: Coconut Chocolate Chunk Zucchini Bread.
Why You’re Going to Love This Bread!
Well first of all, I feel like it has your daily recommended intake of zucchini all perfectly packed into a delicious sweet loaf of goodness.
Okay, totally kidding – I’m not a doctor nor do I know the recommended daily intake of zucchini BUT I do know it’s more fun to eat your veggies when they’re within a loaf of chocolatey coconut deliciousness, right? Right!
Speaking of chocolatey coconut….hi melty chocolate chunks that are studded throughout! The melty chocolate makes it SO delicious.
I was just going to stop at the melty chocolate because how can you really top that, right? But then I thought okay Haylie – let’s elevate this loaf just a little bit more. Hello coconut!
I added coconut flakes into the bread which yields amazing texture! I also used melted coconut oil instead of salted butter (I know, shocking) as the main oil in this bread. The coconut flavor comes through amazingly and the coconut oil keeps the bread so moist!
Another thing that keeps the bread moist? Ha! The zucchini of course! And if you’re wondering, no, it doesn’t really taste savory 😉
Overall the combination of all of the ingredients yields for the most mouthwatering Summery sweet loaf of all time.
Slice an extra thick slice while warm, smother it in salted butter + drizzle with honey + add a pinch of flaky sea salt and bliss can be achieved.
So let’s get into what you need to make it!
Ingredients You Need
- Zucchini
- Eggs
- Vanilla extract
- Plain greek yogurt (sour cream should work too)
- Granulated sugar + brown sugar
- All purpose flour
- Shredded unsweetened coconut
- Coconut oil
- Baking soda, salt, cinnamon
- Chocolate chunks
Best Baking Tips for Zucchini Bread
Alright, so, zucchini can be a tricky little guy. Why? Because zucchini are notoriously WATERY. They retain so much water and nobody wants soggy gross watery bread, right?
So here’s what you can do to try and prevent that!
Grate your zucchini (about 2 cups worth) and then place it on top of a clean and dry tea towel. Now, over top of the sink, wring out the zucchini! Squeeze squeeze squeeze and you’ll be amazed at the green zucchini water that comes out! Ha! Squeeze until it feels like there isn’t any water left in the zucchini!
Baking times vary of course based on ovens/elevations and all of that good stuff.
However, I found that baking this loaf at 350 degrees for anywhere from 50-60 minutes worked well for me. I found that it was done when I inserted a toothpick into the center of the loaf and it came out clean.
From there, I let it cool in the pan for an additional 5-10 minutes and then removed it.
You can let it cool completely before you slice into it OR if you’re like me I always have to have a slice warm with butter so…I risk it! Ha!
I recommend serving this warm with butter alongside your favorite cup of creamy coffee for breakfast, as an afternoon snack drizzled with peanut butter with a cup of hot tea or as a late night dessert with maybe even some additional chocolate chips on top.
Whichever way, it’s delicious and I hope you enjoy it! Happy zucchini season! XO – Haylie
Did you enjoy this recipe? Here are a few more recipes you might like:
Zesty Lemon Blueberry Banana Bread
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Coconut Chocolate Chunk Zucchini Bread
This Coconut Chocolate Chunk Zucchini Bread is loaded with fresh zucchini, coconut flakes, melty chocolate chunks and is SO delicious! Thick, dense and the perfect breakfast, snack or dessert!
Ingredients
- 2 medium zucchini (grated, about 2 cups worth pre-squeezed)
- 1/2 cup melted coconut oil
- 1/3 cup granulated white sugar
- 1/3 cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup plain greek yogurt (sour cream should work too)
- 1 and 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup unsweetened shredded coconut
- 2/3 cup chocolate chunks (or chips)
Instructions
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Preheat the oven to 350 degrees.
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Grate 2 medium zucchini (you need about 2 cups worth). Place the shredded zucchini on top of a clean and dry tea towel. Over the sink, squeeze/wring the tea towel with the zucchini out to remove the excess water from the zucchini. Squeeze until it seems like most of the water is out! Set this aside.
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In a large bowl, melt 1/2 cup of coconut oil. Let cool for 1-2 minutes. To the bowl, whisk in the granulated sugar and brown sugar until combined.
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To the sugar/oil mixture, add in the eggs, vanilla extract, and greek yogurt. Whisk together until combined.
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To the bowl, gently stir in the shredded zucchini until combined.
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To the same bowl, sift in the all purpose flour, baking soda, salt and cinnamon. Stir in with the wooden spoon until just combined.
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Lastly, fold in the shredded coconut and chocolate chunks until fully combined!
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Grease or line a 9x5 loaf pan with parchment paper. Add the batter to the pan. Top with additional chocolate chunks if desired. Bake for 50-60 minutes or until toothpick can be inserted into the center of the loaf and it comes out clean.
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Let the loaf cool in the pan for 5-10 minutes and then remove onto a cooling rack.
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Slice and enjoy warm! Best with butter, a drizzle of honey and a pinch of flaky salt!
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Leftovers can be stored in a closed tupperware at room temperature for 2-3 days.