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Coconut Chocolate Chunk Zucchini Bread Recipe

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This Coconut Chocolate Chunk Zucchini Bread offers a moist, flavorful twist on traditional zucchini bread by incorporating shredded coconut and melty chocolate chunks. The combination of coconut oil, Greek yogurt, and warm spices creates a tender crumb with a delightful tropical touch and rich sweetness. Perfect for breakfast, snack, or dessert, this loaf is comforting and easy to make with fresh zucchini and pantry staples.

  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Ingredients

Wet 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 bean paste
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (or sour cream)

Dry Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Add-ins

  • 1/3 cup unsweetened shredded coconut
  • 2/3 cup chocolate chunks (or chips)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the batter.
  2. Prepare Zucchini: Grate 2 medium zucchinis to yield about 2 cups. Place the shredded zucchini in a clean, dry tea towel and wring out excess moisture over the sink until most water is removed. Set aside.
  3. Mix Sugars and Oil: In a large bowl, melt 1/2 cup of coconut oil and allow it to cool slightly for 1-2 minutes. Whisk in 1/3 cup granulated sugar and 1/3 cup light brown sugar until well combined.
  4. Add Eggs and Yogurt: Whisk in 2 large eggs, 1 tsp vanilla bean paste, and 1/2 cup plain Greek yogurt until the mixture is smooth and uniform.
  5. Combine Zucchini: Gently fold the squeezed shredded zucchini into the wet mixture until evenly distributed.
  6. Incorporate Dry Ingredients: Sift together 1.5 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon. Stir these dry ingredients into the wet ingredients with a wooden spoon just until combined. Avoid overmixing.
  7. Add Coconut and Chocolate: Fold in 1/3 cup unsweetened shredded coconut and 2/3 cup chocolate chunks, mixing gently to evenly incorporate.
  8. Prepare Baking Pan: Grease a 9×5-inch loaf pan or line it with parchment paper. Pour the batter into the pan and optionally sprinkle extra chocolate chunks on top for added texture.
  9. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the loaf cool in the pan for 5-10 minutes before transferring it onto a wire rack to cool completely.
  11. Serve: Slice and enjoy warm. This bread pairs wonderfully with butter, a drizzle of honey, and a pinch of flaky salt for extra flavor.
  12. Storage: Store leftovers in an airtight container at room temperature for 2-3 days to maintain freshness.

Notes

  • Make sure to squeeze out as much moisture as possible from the zucchini to prevent a soggy bread.
  • You can substitute sour cream for Greek yogurt if preferred.
  • If you like a nuttier flavor, toasted shredded coconut can be used instead of raw.
  • Chocolate chunks can be swapped with chips or chopped chocolate bars depending on preference.
  • For a gluten-free variation, use a gluten-free all-purpose flour blend.
  • Ensure not to overmix the batter to keep the bread tender.
  • Serve the bread warm for the best flavor and texture.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/coconut-chocolate-chunk-zucchini-bread-recipe/