This was my attempt at regular zucchini bread. Obviously, I took a wrong turn a few steps back. It was intentional. I was feeling adventurous and just started throwing things in. But don’t worry, I am proud to admit that it turned out to be my new favorite loaf of bread.
My intention was to freeze half of it, but that definitely didn’t happen. I’ll be sad in a week, when I realize that I don’t have a back supply to grab out of the freezer when I am most in need of a delectable sweet piece of this zucchini bread.
We pounded the loaf in a few days. Convinced that it was healthy, because of the wheat flour, coconut oil and zucchini, I didn’t feel so bad chowing down mass amounts.
A step up from your basic zucchini bread, this coconut and chocolate combo make for a super tasty loaf o’ bread. Get in on this action, Jackson.
Here’s the How To:
Mix the coconut oil, eggs, applesauce, vanilla, and brown sugar together until combined.
Add the dry mix (flours, salt, baking powder, bakin soda, cinnamon, clove, and nutmeg).
Fold in the zucchini (which has been lightly salted and strained, and pressed for 10 minutes), shredded coconut, and chocolate chips.
Transfer the batter to a greased loaf pan and top with shredded coconut.
Bake, let cool, and enjoy.
Get ready to bite into a loaf packed with great flavor and texture.
Oh and try not to eat the whole loaf: 1. by yourself and 2. in one sitting, by yourself.
Coconut Chocolate Chip Zucchini Bread
Makes 1 loaf, serves about 12 thick slices
2 cups shredded zucchini
1/2 cup shredded unsweetened coconut, plus more for topping
3/4 cup packed brown sugar
5 Tbsp coconut oil
1/3 cup applesauce, unsweetened
1 1/2 tsps vanilla extract
1/2 cup all-purpose flour
1 cup white whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 teaspoons ground cinnamon
Dash ground nutmeg (just a small pinch)
1/8 tsp ground cloves
1/4 tsp salt, plus more to prepare zucchini
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grate zucchini and place in a strainer with a pinch of salt mixed in, to release extra moisture; let sit for about 10 minutes, giving it a final press before adding to the recipe. In a large bowl, whisk together brown sugar, coconut oil, applesauce, vanilla, and eggs.
Into a medium bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini, shredded coconut and chocolate chips.
Pour batter into a greased 9x5x3-inch cooking pan, spreading evenly. Sprinkle with shredded coconut. Bake until a toothpick inserted in center of loaf comes out clean, about 45-55 minutes. Cool in pan for 10 minutes; then carefully transfer to a wire rack. Cool completely before slicing.
From the Little Yellow Kitchen,