Vegan Coconut Zucchini Chocolate Chip Bread
User Reviews
5
Vegan Coconut Zucchini Chocolate Chip Bread
Description
The Vegan Coconut Zucchini Chocolate Chip Bread combines whole wheat pastry flour with brown sugar, shredded zucchini, coconut flakes, and chocolate chips to create a moist quick bread with both texture and sweetness. The batter is moistened using canned coconut milk, melted coconut oil, vanilla, and coconut extract, enriching the coconut flavor and providing moisture without animal products.
Baking at 350°F in a greased loaf pan for about an hour ensures a firm center without a dry crumb. The use of baking soda and powder helps leaven the bread for a light texture. Coconut flakes add chewiness while chocolate chips dispersed in the batter provide sweet melty pockets in each thick slice.
This loaf can be served sliced for breakfast, snacks, or dessert, offering a balance between vegetable content and sweetness. Cooling before slicing helps the bread set properly and prevents sinking in the center. Tent with foil during baking if it browns too quickly to preserve appearance and texture.
Ingredients
- 1 2/3 cup whole wheat pastry flour
- 1 cup brown sugar loosely packed
- 2/3 cup unsweetened, flaked coconut
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup coconut milk canned
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup coconut oil melted
- 1 3/4 cup zucchini freshly grated
- 2/3 cup milk chocolate chips tossed in a little flour so they don’t fall to the bottom, or dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with coconut oil and set it aside.
- In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon and salt. In a small bowl, stir together the coconut milk, vanilla and coconut extracts. Add the coconut milk to the dry ingredients and stir, then begin to stir in the melted coconut oil. Once combined and wet, stir in the zucchini and chocolate chips. Pour the batter into the greased loaf pan.
- Bake for 65 to 75 minutes, or until the center is set and no longer jiggly. If at any point the top of the bread begins to brown too much, tent it with aluminum foil. Allow the bread to cool completely before serving. It may sink slightly in the center once cool, even if is cooked the entire way through.
Notes
- This bread is adapted from a banana bread recipe with coconut streusel for moistness and flavor.
- Use freshly grated zucchini to maintain moisture without excess liquid.
- Allow the bread to cool completely before slicing to avoid crumbling or sinking.
- If the top browns too quickly, loosely cover with foil to prevent burning.
User Reviews
Overall Rating
5
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