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Chocolate Chip Zucchini Bread

This Chocolate Zucchini Coconut Oil Bread is made healthy with plenty of zucchini and coconut oil instead of butter. It's decadent, moist, and utterly satisfying for breakfast or dessert.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 364 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 2 cups shredded fresh zucchini about 2 small zucchini softly packed, undrained
  • ½ cup pure coconut oil + 2 TB more, measured as liquid
  • ¾ cup brown sugar tightly packed
  • 2 TB pure honey
  • 2 large eggs
  • 1 tsp orange extract
  • 1 cup all purpose flour
  • ⅔ cup white whole wheat flour*
  • ⅓ cup natural unsweetened cocoa powder
  • ½ tsp table salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp instant coffee granules decaf is fine
  • 1 cup mini semi-sweet chocolate chips mini chips melt into the bread best, but you can use regular sized chocolate chips if you don't mind them not melting completely.

Instructions

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  1. Preheat oven to 350F with rack on lower middle position. Lightly grease a 9x5 loaf pan, placed on top of a baking sheet (for ease of transport.) Set aside.
  2. In a large bowl, mix together the melted coconut oil with brown sugar and whisk to combine well. Add honey, eggs, and orange extract and whisk to combine.
  3. In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined.
  4. Use a rubber spatula to gently fold flour mixture into the coconut oil mixture just until combined. Do not over-mix; it will remain a thick consistency.
  5. Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don't over-mix.
  6. Use rubber spatula to scrape batter into the greased loaf pan evenly. Bake 1 hour, or just until a toothpick inserted into the center come out with a few crumbs attached. Cool on wire rack completely before removing from pan.

Notes

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  • You can shred the zucchini by using a box grater or a food processor. There's no need to squeeze out the excess moisture—keeping it in adds to the bread's moistness.
  • Although the orange extract may seem like an unusual addition, it provides a subtle, citrusy brightness that complements the chocolate and zucchini.
  • When combining the dry and wet ingredients, remember not to over-mix. This can result in a tough, dense bread rather than the desired tender texture.
  • Allow the bread to cool completely in the pan before removing it. This helps it hold its shape and makes it easier to slice.
  • White whole wheat flour provides the nutrition of whole grains with a milder, softer texture. If you prefer, you can use regular whole wheat instead. You can also forgo the whole wheat and use 100% all-purpose flour. 
  • This bread freezes well, so don't hesitate to make a double batch. Wrap individual slices tightly in plastic wrap and store them in a resealable plastic bag for up to 2 months.

Nutrition Information

Calories 364kcal (18%) Carbohydrates 49g (16%) Protein 5.9g (12%) Fat 17.6g (27%) Saturated Fat 13.2g (66%) Cholesterol 46.5mg (16%) Sodium 249.2mg (10%) Fiber 3.4g (14%) Sugar 26.8g (54%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 364

% Daily Value*

Calories 364kcal 18%
Carbohydrates 49g 16%
Protein 5.9g 12%
Fat 17.6g 27%
Saturated Fat 13.2g 66%
Cholesterol 46.5mg 16%
Sodium 249.2mg 10%
Fiber 3.4g 14%
Sugar 26.8g 54%

* Percent Daily Values are based on a 2,000 calorie diet.