halfbakedharvest4.4
Chocolate Chunk Coconut Zucchini Bread.
Zucchini Chocolate Chunk Coconut Bread. One bowl, pantry staple ingredients, super quick to make, healthy-ish...perfect way to use up that summer zucchini!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.2. Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit ⏱️ 10 minutes, then squeeze out any excess water. 3. In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks. 4. Pour the batter into the prepared bread pan. Bake for ⏱️ 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil. Remove and let cool for at least ⏱️ 30 minutes before cutting...or just eat it warm with a smear of butter...preferably with a drizzle of honey too. Enjoy!
medium zucchini, grated (about 2 cups grated before squeezing out water)2large eggs2ground cinnamon1 teaspoon
Nutrition Facts
calories
816 kcal
serving Size
1 serving
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