Chocolate Chip Zucchini Bread
User Reviews
5
Chocolate Chip Zucchini Bread
Description
The recipe starts with mixing melted coconut oil with brown sugar, honey, eggs, and orange extract to form the wet base. Dry ingredients including all-purpose and white whole wheat flour, natural cocoa powder, salt, baking powder, baking soda, and instant coffee granules are whisked together separately. The wet and dry mixtures are gently folded to maintain a thick consistency. Shredded zucchini with its natural moisture and mini chocolate chips are folded in carefully to avoid overmixing.
Baked at 350°F for about an hour, the loaf develops a tender crumb combined with a mild chocolate richness complemented by a hint of orange. The inclusion of whole wheat flour adds subtle nuttiness and nutritional value without dominating the texture. The instant coffee deepens the chocolate flavor without adding bitterness.
Once cooled, this zucchini bread slices easily and can be enjoyed as a breakfast, snack, or light dessert. It holds moisture well due to the zucchini and benefits from cooling fully before slicing. It also freezes well in slices wrapped tightly to maintain freshness.
Orange extract adds a unique, subtle brightness balancing the cocoa. Overmixing is avoided to ensure a delicate, not dense texture. Using mini chocolate chips helps them melt slightly into the batter without overwhelming.
Ingredients
- 2 cups zucchini about 2 small zucchini softly packed, undrained, shredded fresh
- ½ cup coconut oil + 2 TB more, measured as liquid, pure
- ¾ cup brown sugar tightly packed
- 2 TB honey pure
- 2 egg large
- 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 decaf is fine
- 1 cup 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, mini, semi-sweet
Instructions
- 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.
- 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.
- In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined.
- 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.
- Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don't over-mix.
- 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
- Substitute white whole wheat flour with regular whole wheat flour or all-purpose flour if preferred.
- Shred zucchini using a box grater or food processor; do not squeeze out moisture to maintain bread moistness.
- Orange extract provides a subtle citrus brightness complementing chocolate and zucchini flavors.
- Avoid over-mixing the batter to prevent a tough texture; mix just until combined.
- Cool the loaf completely in the pan before removing to maintain shape and ease slicing.
- The bread freezes well; slice and wrap individually before storing in a resealable bag for up to 2 months.
- If you like, leave out mini chocolate chips or use regular sized chips acknowledging they may not melt fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 364 kcal
% 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.
User Reviews
Overall Rating
5
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