Coconut Chocolate Chip Zucchini Bread Recipe

Name: Coconut Chocolate Chip Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Shredded Zucchini; 3/4 cups Packed Brown Sugar; 5 Tablespoons Coconut Oil; 1/3 cups Applesauce (unsweetened); 1-1/2 teaspoon Vanilla Extract; 2 whole Eggs; 1/2 cups All-purpose Flour; 1 cup White Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1-1/2 teaspoon Ground Cinnamon; 1 dash Ground Nutmeg (just A Small Pinch); 1/8 teaspoons Ground Cloves; 1/4 teaspoons Salt, Plus More To Prepare Zucchini; 1/2 cups Shredded, Unsweetened Coconut, Plus More For Topping; 1 cup Semi-Sweet Chocolate Chips

Servings: persons

2 cups Shredded Zucchini
3/4 cups Packed Brown Sugar
5 Tablespoons Coconut Oil
1/3 cups Applesauce (unsweetened)
1-1/2 teaspoon Vanilla Extract
2 whole Eggs
1/2 cups All-purpose Flour
1 cup White Whole Wheat Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1-1/2 teaspoon Ground Cinnamon
1 dash Ground Nutmeg (just A Small Pinch)
1/8 teaspoons Ground Cloves
1/4 teaspoons Salt, Plus More To Prepare Zucchini
1/2 cups Shredded, Unsweetened Coconut, Plus More For Topping
1 cup Semi-Sweet Chocolate Chips

1
Preheat oven to 350 F. Grate zucchini and place it in a strainer with a pinch of salt mixed in, to release extra moisture. Let it sit for about 10 minutes, giving it a final press before adding it to the recipe here in a couple of minutes.
2
In a large bowl, whisk together brown sugar, coconut oil, applesauce, vanilla, and eggs. Set aside.
3
Into a medium bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add flour mixture into egg mixture, and stir to combine well. Stir in grated zucchini, shredded coconut and chocolate chips.
4
Pour batter into a greased 9x5x3-inch cooking pan, spreading evenly. Sprinkle with additional shredded coconut if desired.
5
Bake until a toothpick inserted in center of loaf comes out clean, about 45-55 minutes. Cool in pan for 10 minutes; then carefully transfer to a wire rack. Cool completely before slicing.

944

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups Shredded Zucchini, 3/4 cups Packed Brown Sugar, 5 Tablespoons Coconut Oil, 1/3 cups Applesauce (unsweetened), and more.

Yes, Coconut Chocolate 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.

That's it — enjoy your meal!

Coconut Chocolate Chip Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions