Breads & Bakingchewoutloud5.0
Chocolate Chip Zucchini Bread
This Chocolate Zucchini 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.
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
- bowl
- whisk
- spatula
📝 Preparation Steps
1
Prepare
2
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.
3
Mix
4
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.
large eggs2orange extract1 teaspoon
5
Whisk and Fold
6
In a separate bowl, whisk together both kinds of flour, cocoa powder, salt, baking powder, baking soda, and instant coffee granules until well combined.
7
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.
8
Gently stir in the shredded zucchini with all its liquid. Stir in chocolate chips. Again, stir just to combine and don't over-mix.
9
Bake and Cool
10
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.
Nutrition Facts
calories
364 kcal
fat Content
17.6 g
serving Size
1 serving
fiber Content
3.4 g
sugar Content
26.8 g
sodium Content
249.2 mg
protein Content
5.9 g
cholesterol Content
46.5 mg
carbohydrate Content
49 g
saturated Fat Content
13.2 g
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