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Featured Image for post Chocolate Chip Coconut Chocolate Zucchini Bread
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4.72 from 14 votes

Coconut Chocolate Zucchini Bread

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Quick Breads
Keyword: baking, Dessert, food, recipe
Servings: 2 medium loafs
Author: Barbara Schieving

Ingredients

  • 2 cups flour I used whole wheat pastry flour
  • 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:

  • cup sweetened shredded coconut
  • 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.)