Chocolate Zucchini Bread with Coconut Oil
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Ingredients
  • 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
Instructions
  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.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2014/07/16/chocolate-zucchini-bread-coconut-oil/