Coconut Chocolate Chip Zucchini Bread

Coconut Chocolate Chip Zucchini Bread

photo by recipe author

Servings: 10
Preparation Time: 1 hour

• 1 cup soft wheat pastry flour
• 1/4 teaspoon aluminum free baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dark chocolate chips
• 3/4 cup shredded coconut
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 apple butter
• 1/4 cup honey
• 1/4 cup vanilla whole milk yogurt
• 1 1/2 cups shredded zucchini

Preheat oven to 350° F.

In a large bowl combine the first 6 ingredients. Mix and set aside.

In a small bowl, beat the two eggs with a fork.

Melt the coconut oil and cool slightly in a smaller container.

In the meantime, add the apple butter, honey, and yogurt to egg mixture and mix to combine. Mix in the melted coconut oil until all is well combined and set aside.

Shred zucchini to get about 1 1/2 cups, can be a little more (about 1 1/2 small zucchinis).

Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5 loaf pan and smooth top evenly.

Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temps can vary – it might take a bit longer or shorter, watch carefully.

Cool in pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.

Jennifer from Cynthiana, KY won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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