Zucchini Bread with Coconut and Chocolate Chips Recipe - Allrecipes.com
Zucchini Bread with Coconut and Chocolate Chips Recipe

Zucchini Bread with Coconut and Chocolate Chips

Recipe by  

"Chocolate chips and coconut make delightful additions to this loaf of zucchini bread."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
  3. Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Sep 24, 2010

I make this into muffins as it always cooks a little more evenly for me. Also, I mix about 1/4 cup sugar and about a teaspoon of cinnamon in a small bowl and sprinkle on top before baking. :) It's so good!!

Most Helpful Critical Review
Jun 12, 2011

I had a hard time cooking it thru and thru. Next time will cook in 2 loaf pans.


18 Ratings

Sep 29, 2010

This bread is pretty good and easy to make. I used 2 cups whole wheat flour and 1 cup all purpose flour and the texture of the bread wasn't too heavy. I would probably add some cinnamon to the mixture next time for added interest.

Aug 24, 2010

what a great zucchini bread, I have been making this loaf for some time,the famlily loves it and it freezes well

Jun 09, 2012

This is a wonderful bread! I used 1 1/2 cup of all purpose and 1 1/2 cup of whole wheat flour to make it more healthy. It also needs more moisture so to add 1/2 cup applesause and 1/2 cup of butter milk made it even better!

Sep 23, 2010

Substituted whole wheat flour, healthy and fabulous. Love how the coconut mixes with the zucchini and chocolate flavors.

Oct 04, 2012

This lovely bread is not too sweet and ideal for enjoying with your coffee. The only change I made was to use one cup of regular size chocolate chips. Next time I would add vanilla extract because I thought it was missing a little something. Also, despite squeezing the moisture from the zucchini, the baking time for me was inadequate and I needed to add about 10-15 minutes more. With all zucchini breads, I always put parchment paper on the bottom, and grease and flour the bread pan for ease in removing it from the pan. Overall, a nice bread and an excellent use of zucchini from your garden.

Aug 14, 2011

Fantastic, yummy, simple...healthy and sweet! Great base recipe for more loaves! woohooo!


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  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 57.9 g
  • 19%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 28 g
  • 43%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 638 mg
  • 26%

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

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