Chocolate Coconut Zucchini Loaf
Indulge in the delightful flavors of our Chocolate Coconut Zucchini Loaf, a twist on traditional zucchini bread that elevates your baking experience. This recipe features a perfect balance of rich chocolate chips and sweetened coconut, while the zucchini adds moisture without the usual greasiness. With its fine, tender texture, this versatile loaf is a delicious treat for breakfast, dessert, or whenever you crave something sweet. Best of all, it yields two generous loaves, making it perfect for sharing or freezing for later enjoyment!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Vegetable Oil
1 cup (none)
Eggs
3 (beaten)
Sugar
2 cups (none)
All-Purpose Flour
3 1/4 cups (measured)
Salt
1 teaspoon (none)
Baking Soda
1 teaspoon (none)
Baking Powder
1/4 teaspoon (none)
Vanilla Extract
1 tablespoon (none)
Chocolate Chips
1 cup (preferably Ghirardelli's Double Chocolate Chips)
Shredded Sweetened Coconut
1 cup (none)
Raw Shredded Zucchini
2 cups (shredded)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare two 9x5 inch loaf pans by greasing them lightly with cooking spray or butter.
2
In a large mixing bowl, whisk together the vegetable oil, eggs, and sugar until well combined and smooth.
3
Gradually add 1 cup of the flour, salt, baking soda, and baking powder into the wet mixture, stirring until just incorporated.
4
Fold in the freshly shredded zucchini and the remaining 2-1/4 cups of flour, mixing thoroughly to ensure no flour pockets remain.
5
Gently add the vanilla extract, chocolate chips, and shredded coconut to the batter, stirring until evenly distributed.
6
Pour the batter evenly into the prepared loaf pans, smoothing the tops with a spatula.
7
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8
Once baked, remove from the oven and allow the loaves to cool in the pans for about 10-15 minutes. Then, carefully transfer them to wire racks to cool completely before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
How many loaves does this recipe produce?
This recipe yields two generous 9x5 inch loaves, making it ideal for sharing or freezing.
What size loaf pans are required?
You should use two 9x5 inch loaf pans for this recipe.
At what temperature should the oven be set?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
Do I need to peel the zucchini before shredding?
No, there is no need to peel the zucchini; the skin is tender and adds beautiful flecks of green to the loaf.
Should I squeeze the moisture out of the zucchini?
This recipe calls for raw shredded zucchini added directly; the moisture from the zucchini is what keeps the loaf tender without being greasy.
What type of chocolate chips are recommended?
The recipe suggests using Ghirardelli Double Chocolate Chips for the best flavor, though any high-quality chocolate chips will work.
How long does the loaf need to bake?
The loaf typically takes about 1 hour to bake completely.
How do I know when the bread is finished baking?
Insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.
Can I substitute the vegetable oil?
While vegetable oil provides a neutral flavor and moist texture, you could potentially use melted coconut oil or applesauce as a substitute.
How should I prepare the loaf pans?
Lightly grease the pans with cooking spray or butter to prevent the bread from sticking.
What kind of coconut is used in this recipe?
The recipe specifically calls for one cup of shredded sweetened coconut.
How many eggs are needed?
You will need three eggs, which should be beaten before being mixed into the wet ingredients.
Can this zucchini bread be frozen?
Yes, these loaves freeze very well. Wrap them tightly in plastic wrap and then foil before placing them in the freezer.
How long should the bread cool before slicing?
Allow the loaves to cool in the pans for 10 to 15 minutes, then move them to a wire rack to cool completely before slicing.
Is the texture of this bread greasy?
No, the recipe is designed to have a fine, tender texture that is moist without the usual greasiness found in some zucchini breads.
Can I add nuts to this recipe?
Yes, chopped walnuts or pecans would make a great addition to the chocolate and coconut flavors.
What is the correct way to mix the flour?
Add 1 cup of flour with the dry leavening agents first, then fold in the remaining 2.25 cups of flour after adding the zucchini.
Can I use unsweetened coconut?
Yes, you can use unsweetened coconut, though it will result in a slightly less sweet final product.
How much zucchini do I need?
You will need 2 cups of raw shredded zucchini, which is usually about 1 to 2 medium-sized zucchinis.
Does this loaf contain baking powder or baking soda?
It contains both: 1 teaspoon of baking soda and 1/4 teaspoon of baking powder for the perfect rise.
Can I make muffins with this batter?
Yes, you can bake this batter in muffin tins; just reduce the baking time to approximately 18 to 22 minutes.
What is the best way to store leftovers?
Store the loaves at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
Is this bread suitable for breakfast?
Absolutely, it is a versatile loaf that works well as a breakfast treat, a snack, or a dessert.
Does the zucchini taste strong in the bread?
No, the zucchini has a very mild flavor that disappears into the loaf, serving primarily to provide moisture.
How much vanilla extract is used?
The recipe calls for 1 tablespoon of vanilla extract.
What kind of flour is best?
All-purpose flour is recommended for the best structure and crumb.
Can I use dark chocolate chips?
Yes, dark chocolate chips are a delicious alternative if you prefer a less sweet, richer chocolate flavor.
Why do I add the flour in two stages?
Adding it in stages helps ensure the batter is smooth and prevents over-mixing once the zucchini is added.
How much sugar is in the recipe?
The recipe uses 2 cups of sugar.
What is the texture of the finished loaf?
The finished loaf has a fine, tender, and moist crumb with a slight chew from the shredded coconut.