Description
Zucchini Chocolate Chunk Coconut Bread is a delicious and healthy-ish treat perfect for using up your summer zucchini. Made with pantry staples, this one-bowl recipe comes together in just over an hour. With hints of cinnamon, melty chocolate chunks, and the goodness of zucchini, it’s a versatile bread you can enjoy for breakfast, as a snack, or even dessert.
Ingredients
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- 1/2 teaspoon salt
- 1 cup shredded zucchini (water squeezed out)
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chunks
Instructions
- Prepare the Zucchini:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch bread pan.
- Lay shredded zucchini on a clean towel, sprinkle with ½ teaspoon salt, cover with another towel, and let sit for 10 minutes. Squeeze out excess water.
- Mix Wet Ingredients:
- In a large mixing bowl, stir together melted coconut oil, honey, eggs, and vanilla until well combined. Mix in the prepared zucchini.
- Combine Dry Ingredients:
- Add whole wheat pastry flour, almond flour, baking soda, cinnamon, and the remaining salt to the wet mixture. Stir until just combined. Fold in the chocolate chunks.
- Bake the Bread:
- Pour the batter into the prepared bread pan. Bake for 50–60 minutes, or until the center is just set. If the bread starts browning too quickly, cover with foil.
- Remove from the oven and let cool for at least 30 minutes before slicing. Enjoy warm with butter and a drizzle of honey, if desired.
- Storage:
- Store at room temperature for 2–3 days. For longer storage, wrap tightly and freeze for up to 3 months.
- Category: Breakfast