Chocolate Zucchini Bread with Coconut Oil

by Kirsten on July 16, 2014 · 1 comment

in Breakfast, Desserts, Misc. Sweets

Zucchini Bread
A cooler and rainy  summer day always calls for some baking. Today my decision fell on this easy to prepare zucchini bread with big chocolate chunks. I really like the addition of the coconut oil which turns this delicious moist bread into a somehow healthier treat.

You can bake this zucchini bread in a bigger Bundt pan or divide it into two loaf pans.

Chocolate Zucchini Bread with Coconut Oil
4.0 from 1 reviews
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 16
  • 1½ cups (189 g) all-purpose flour
  • 1½ cups (180 g) whole wheat flour
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1½ cups (300 g) sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • 6 ounces (170 g) bittersweet chocolate chunks or chips
  • 2 cups (500 ml) shredded zucchini
  • ½ cup water
  • 2 teaspoons vanilla
  • 4 eggs, beaten
  • 1 cup (250 ml or 233 g) coconut oil, warmed so it is liquid
  1. Preheat your oven to 350ºF.
  2. Grease two loaf pans or one bigger bundt pan. Set aside.
  3. In a large bowl, mix flours, salt, baking soda, sugar, cinnamon, cloves, and chocolate.
  4. In another bowl mix water, vanilla, eggs, oil, and coconut oil.
  5. Mix in the zucchini.
  6. Add the wet ingredients to the dry and mix well. Don't over mix!
  7. Transfer batter into prepared pan(s) and bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Baking times may vary.
  8. Cool bread in the pan(s) for 10 minutes before removing to a cooling rack to cool completely.


Related Posts Plugin for WordPress, Blogger...

{ 1 comment }

iCook24 July 18, 2014 at 1:56 am

I’m rating this 4 out of 5, honestly i don’t like bread but this looks so yummy

Comments on this entry are closed.

Previous post:

Next post: