• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads » Quick Breads

    Chocolate Chip Coconut Chocolate Zucchini Bread

    Published by Melissa on July 30, 2017 | Updated June 10, 2022 | 49 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    This Coconut Chocolate Zucchini Bread is so rich, moist and delicious no one will ever know that the secret ingredient is zucchini.

    Featured Image for post Chocolate Chip Coconut Chocolate Zucchini Bread

    My husband loves to eat little zucchini from the garden, but he won’t eat the big ones that I wait a bit too long to pick. So I’ve been baking zucchini bread for the last few months. There have been lots of great zucchini recipes posted the past summers and I tried many of them over the years. 

    I was especially attracted to the recipes that didn’t use as much oil. Maria from Two Peas and Their Pod posted a delicious, healthy zucchini bread with cranberries, whole wheat flour and applesauce to replace some of the oil.

    Chocolate Chip Coconut Chocolate Zucchini Bread in 3 loaf pans

    Sara from Our Best Bites posted a chocolate zucchini bread that she described as “so light and moist and chocolaty that it’s pretty much cake in a loaf pan.” Declaring it “the one.” How could I not try “the one.”

    I love her version too. I loved it so much in fact that I made five different versions of it. Her original Chocolate Chocolate Chip with cinnamon topping, Chocolate Chocolate Chip without cinnamon (my kids favorite), her Spiced Zucchini Bread with a hint of orange, Orange Cherry Zucchini Bread with orange oil and cardamom, and my favorite version, inspired by Hilda’s guest post on Jamie’s blog Life’s a Feast, this Coconut Chocolate Zucchini Bread.

    One trick I like to use when I'm making zucchini bread is to spin the grated zucchini in a salad spinner. It removes the excess water from the zucchini so you get consistency results every time. 

    The water content in the zucchini you grow in your own garden can vary a lot. Especially if you have a few rainy days.

    One trick I like to use when I’m making zucchini bread is to spin the grated zucchini in a salad spinner. It removes the excess water from the zucchini so you get consistent results every time.

    You're going to want to give this Chocolate Chip Coconut Chocolate Zucchini Bread a try!

    Even if you don’t have a garden overflowing with zucchini, it’s inexpensive to buy at the market. So pick some up and give this Chocolate Chip Coconut Chocolate Zucchini Bread a try!

    I’ve been trying to do more videos for my recipes. People really love videos, especially on Facebook. In this video I didn’t add the brown sugar when I was adding the other wet ingredients, and I forgot to add the topping before I put the bread in the oven. So don’t forget those when you make it 🙂

    Featured Image for post Chocolate Chip Coconut Chocolate Zucchini Bread
    Print Recipe Pin Recipe Rate this Recipe
    4.67 from 12 votes

    Coconut Chocolate Zucchini Bread

    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Quick Breads
    Keyword: baking, Dessert, food, recipe
    Servings: 2 medium loafs
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 cups flour I used whole wheat pastry flour
    • ⅓ cup unsweetened cocoa powder
    • 1 ½ teaspoons baking soda
    • ½ teaspoon salt
    • 1 cup sugar
    • ½ cup canola oil
    • ¼ cup brown sugar
    • 3 eggs
    • 2 teaspoon vanilla
    • ½ cup sour cream
    • 3 cups grated zucchini
    • ¾ cup mini chocolate chips
    • ½ cup sweetened shredded coconut

    Topping:

    • ⅓ cup sweetened shredded coconut
    • ⅓ cup mini chocolate chips

    Instructions

    • Preheat oven to 350 degrees. Grease and flour 2 loaf pans (or 4 mini loaf pans) and set aside.
    • Combine flour, cocoa powder, baking soda, and salt in a bowl and whisk to combine. Set aside. In a large mixing bowl, whisk together sugar, oil, brown sugar, eggs, and vanilla until blended. Add sour cream and whisk to combine.
    • Add dry ingredients and mix just until blended. Stir in zucchini, chocolate chips, and coconut.
    • Divide batter between pans. Sprinkle coconut and chocolate chips on top of batter in pans.
    • Bake for 50-60 minutes or until a toothpick comes out clean. (Bake mini loaves for about 35 minutes.) Cool in the pan on a rack for 10 minutes. Then remove from the pan and cool on a rack. (Be careful not to burn yourself on the hot chocolate chips when removing it from the pan.)

    More zucchini bread recipes you might like:

    Lemon Zucchini Bread, Barbara Bakes
    Chocolate Zucchini Bread Bites, Barbara Bakes
    Classic Zucchini Bread, That Skinny Chick Can Bake
    Carrot Apple Zucchini Bread, Mom on Time Out

    Pin It:

    Coconut-Chocolate-Zucchini-Bread-Collage-Barbara-Bakes

    Pin
    Share
    Tweet
    « Chocolate Covered Frozen Key Lime Pie Bites
    Lime Meltaways »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kathy McClanahan

      July 23, 2022 at 7:21 pm

      5 stars
      Absolutely delicious!

      Reply
      • Melissa Griffiths

        July 25, 2022 at 3:56 pm

        Thank you Kathy! Welcome to zucchini season!

        Reply
    2. Christine

      August 11, 2021 at 5:12 pm

      Do you know the conversions or cooking adjustments to make this in a muffin version?

      Reply
      • Barbara Schieving

        August 11, 2021 at 5:45 pm

        Hi Christine – I haven’t tried it, but you shouldn’t have to make any adjustments other than the time – about 20 minutes. Only fill the cups 2/3’s full. Let me know how it goes.

        Reply
    3. Aliaa

      January 08, 2021 at 4:40 am

      Hi Barbara, is the coconut sweetened or not, please?

      Reply
      • Barbara Schieving

        January 08, 2021 at 5:32 am

        Hi Aliaa – it’s sweetened shredded coconut – Baker’s Angel Flake Coconut is a popular US brand. Enjoy!

        Reply
    4. Laurie

      October 18, 2020 at 1:42 pm

      This is SO delicious I just had to say something. After making the loaves, it was so good, I thought “Gee, this might make good brownies.” Now I’ve made it a couple of times in a 9×13 pan. The first time it was like a moist chocolate cake. The second time I left out the baking soda to make it more like thick, fudgy brownies, and they’re a hit!
      I have to say I have made a few substitutions, both for loaf pans or the cake pan.
      For the flour I used 1 cup all purpose flour and 1 cup freshly ground einkorn flour.
      At my 9000 ft elevation I used 3/4 tsp baking soda for loaf or cake, none at all for brownies.
      For the oil I used melted and cooled (but still liquid) coconut oil.
      For the sugar I used 1/2 cup coconut sugar + 1/2 cup organic cane sugar.
      For the sour cream I used coconut milk (full-fat). (The first time I had no sour cream on hand but a half-used can of coconut milk. I thought it added to the coconut flavor and it turned out great.)

      So, with this we are having a “healthy” dose of fruits & vegetables (cacao, coconut, zucchini).

      Reply
      • Barbara Schieving

        October 19, 2020 at 5:37 am

        Thanks for sharing your tips Laurie! So fun that you make it in a 9×13 pan too.

        Reply
    5. Lauren

      August 11, 2020 at 12:21 pm

      What kind of cocoa powder did you use? Dutch or regular?

      Reply
      • Barbara Schieving

        August 11, 2020 at 12:56 pm

        Hi Lauren – regular unsweetened cocoa powder. Ths King Arthur blend is my favorite https://shop.kingarthurbaking.com/items/triple-cocoa-blend-16-oz?go=EM190712_P&trk_msg=N4BNHIMUVG5KV4GJH3PAEES1DO&trk_contact=B3EHVDQ27HIK9JP9TNK0T1LHT4&trk_s&yoReviewsPage=3 It works in any recipe and the dark cocoa makes a beautiful color.

        Reply
    6. Liz

      August 11, 2017 at 4:30 am

      What scrumptious loaves! All those extra goodies make this one irresistible zucchini bread!

      Reply
    7. Lorraine @ Not Quite Nigella

      August 07, 2017 at 4:37 am

      Mum the texture to this looks really wonderful! I love adding vegetables to cakes. It makes them so moist! 😀 xxx

      Reply
    8. Savannagal

      August 01, 2017 at 2:53 pm

      My zucchini plant died, but I have patti pan squash coming out my ears. Do you think I could use that instead? It tastes similar to me – mild squash flavor. When I saute it in a pan, it seems just about as watery as zucchini. I’d appreciate your thoughts about the swap.

      Reply
      • Barbara Schieving

        August 01, 2017 at 2:58 pm

        I haven’t tried it, but it seems like it would work just fine. Let me know if you try it 🙂

        Reply
    9. Velva-Tomatoes on the Vine

      August 01, 2017 at 8:39 am

      The zucchini adds moisture and density without extra oil. This is beautiful. What a great way to use too big zucchini from the garden. Thanks for sharing!

      Velva

      Reply
    10. Carol

      July 31, 2017 at 6:07 am

      How did you know I have zucchini busting out of my garden, Barbara? 😉 It’s coming in fast and furious…if my arm was long enough to reach you, I’d be more than happy to share! They’ve been keeping me busy in the kitchen trying new zucchini bread flavors. I know we’d love this one-those loaves look wonderful. Great idea using the salad spinner to get the excess water out too-I sometimes grab my potato ricer to give the shredded zucchini a gentle squeeze.

      Reply
      • Barbara Schieving

        July 31, 2017 at 5:02 pm

        The potato ricer is a great idea too. Thanks Carol!

        Reply
    11. Barbara

      August 18, 2016 at 11:50 am

      Just wondering when you added chocolate chips to the batter….not sure if I’m missing something. Thank you

      Reply
      • Barbara Schieving

        August 18, 2016 at 11:56 am

        Hi Barbara – some are used on top and some are stirred in to the batter before putting in the pan. I’ve updated the recipe. Thanks for the heads up.

        Reply
    12. Helena

      September 12, 2013 at 11:30 am

      This bread is awesome! I make it anytime I have extra zucchini! THanks for sharing!!!

      Reply
      • Barbara Schieving

        September 12, 2013 at 11:44 am

        Hi Helena – so glad you enjoy the recipe. Thanks for letting me know.

        Reply
    13. Pretty. Good. Food.

      October 04, 2010 at 5:42 pm

      Sounds so good! I’ve never tried to actually make zucchini bread (even thought I love it), I think I’ll give this recipe a shot :)!

      Reply
    14. Kat

      October 15, 2009 at 3:22 pm

      I was baking yesterday and my husband requested something with coconut. I already had a cookie recipe I was going to try so put the coconut on the back burner. I am going to try this soon as it looks great!

      Reply
    15. petite nyonya

      October 11, 2009 at 6:50 am

      Wow, you made so many loaves! I wish I'm one of your neighbors right now 😉

      Reply
    16. Megan

      October 09, 2009 at 1:20 pm

      I gotta try that chocolate coconut version. They are so pretty sitting there in their pans!

      Reply
      • Akho

        December 06, 2012 at 4:26 pm

        Awesome recipe!!! Made this twice on the wnekeed, and every time it was a huge hit. Very simple to make, and the kids loved it even though it was loaded with Zucchini and all good things!I used the large chocolate chip since that’s all i had on hand, but it still tasted great!

        Reply
    17. the ungourmet

      October 09, 2009 at 5:43 am

      Those are really pretty loaves! I made a chocolate coconut cake today as well! 😀

      Reply
    18. Pam

      October 09, 2009 at 3:47 am

      Now that's my kind of bread. I will be making this soon.

      Reply
    19. Bunny

      October 09, 2009 at 1:29 am

      Your loaves are picture perfect!

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    quiche in a pan with serving utensils and stacked plates

    Meat Lovers Quiche Recipe

    Triple Berry Compote with Fresh Berries in a wooden bowl with a spoon in it

    Quick Triple Berry Compote

    meat and beans sandwiched between two tacos covered in salsa, cheese, tomatoes, green onions, and a dollop of sour cream

    Mexican Pizza

    Peaches in various stages of slicing

    How To Slice Peaches

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.