Coconut Chip Zucchini Bread Recipe

Name: Coconut Chip Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 cup vegetable oil; 3 eggs; 2 cups sugar; 3 1/4 cups flour; 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 tablespoon vanilla; 1 cup chocolate chips (Ghirardelli's Double Chocolate Chips are good); 1 cup shredded sweetened coconut; 2 cups raw shredded zucchini

Servings: persons

1 cup vegetable oil
3 eggs
2 cups sugar
3 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon vanilla
1 cup chocolate chips (Ghirardelli's Double Chocolate Chips are good)
1 cup shredded sweetened coconut
2 cups raw shredded zucchini

1
Preheat oven to 350 degrees F.
2
In a medium-sized bowl, combine oil, eggs and sugar.
3
Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
4
Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
5
Add vanilla, chocolate chips and coconut; stir to blend.
6
Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
7
Cool slightly, then remove from pans and place on baking racks to completely cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup vegetable oil, 3 eggs, 2 cups sugar, 3 1/4 cups flour, and more.

Yes, Coconut Chip Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Chip Zucchini Bread

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