EASY

COCONUT CHOCOLATE ZUCCHINI BREAD

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

 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

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.

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