Zucchini Bread with Oatmeal, Coconut and Chocolate Chips

A Summer Tradition

Zucchini bread with oatmeal, coconut, and chocolate chips is a recipe I’ve made at the end of every summer for the last ten years. It’s one of my absolute favorite recipes and I look forward to making it with garden fresh zucchini every year. This loaf is so moist from the fresh zucchini, is rich with the chocolate and coconut, and really hits the spot. It’s the perfect snack or breakfast on its own or slightly warmed up with a spread of butter on it. For me, baking this zucchini bread marks the summer season coming to a close and gearing up for Fall. It’s a perfectly, cozy bake!

What You’ll Need

Ingredients

To make this zucchini bread recipe, you’ll need the following ingredients:

• Old fashioned-style oats
• All-purpose flour
• Baking soda
• Baking powder
• Ground cinnamon
• Salt
• Coconut oil
• Granulated sugar
• Brown sugar
• A large egg
• Grated zucchini
• Dark chocolate chips
• Shredded coconut
• Cooking spray or cooking oil

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this zucchini loaf with oatmeal, chocolate chips, and coconut, you’ll need the following pieces of equipment:

• 2 mixing bowls
• Whisk
• Silicone spatula
• 9-inch loaf tin
• Cooling rack
• Offset spatula

Zucchini Bread with Oatmeal Coconut and Chocolate Chips Recipe Tips

When you make this zucchini bread with oats, chocolate chips, and coconut, here are a few tips to make sure it comes out perfectly:

• The shredded zucchini needs to be drained before you add it into the batter, otherwise the bread will be too wet. Be mindful, the green from the zucchini will possibly stain the towel you use. Opt for a towel that you won’t mind if it gets stained or a disposable paper towel.
• Speaking of shredding the zucchini, I recommend shredding it directly onto the towel if you can. The water absorption can begin right away and you won’t have to worry about transferring the zucchini from one place to another!
• I don’t call for it in the recipe, but if you want to ensure the zucchini loaf comes out of the loaf pan clean, add a sling of parchment paper to the bottom of the pan after greasing it. This recipe comes out pretty clean, but it never hurts to be extra careful if that’s your vibe!

The Recipe Details

Make the Zucchini Bread Batter

To start out this recipe, you’ll need to get out two mixing bowls, a 9-inch loaf pan, and preheat your oven to 350°F. In one of the mixing bowls, mix all of your dry ingredients. This includes the flour, oats, baking soda, baking powder, cinnamon, and salt. In a separate bowl, whisk together the sugar, coconut oil, and eggs. Whisk the wet ingredients until they are fully combined and the mixture looks slightly foamy. Use a kitchen towel to squeeze out any excess liquid from the shredded zucchini. Discard the extra liquid and add the shreds to the wet ingredients. Stir the zucchini in and then add the liquid ingredients to the dry. Use a silicone spatula to all of the ingredients together until all of the streaks of flour are incorporated. Stir in the chocolate chips and coconut until they’re evenly distributed into the batter.

Bake, Cool, and Slice

Use a kitchen spray to oil the inside of a 9-inch loaf pan. Pour the zucchini bread batter into the loaf pan, using the silicone spatula to bring it to the edges and to smooth out the top. Bake the zucchini loaf for about 55 minutes, until a toothpick inserted into the center comes out clean.

Let the batter cool on a cooling rack until it reaches room temperature. Once the zucchini bread is cooled, use an offset spatula to loosen the sides of the loaf and turn it out onto the cooling rack. Slice the loaf when you’re ready to eat it and enjoy!  Any leftovers can be stored in an air tight container at room temperature for up to 4 days.

Looking for other fresh zucchini recipes? Check out my double chocolate zucchini muffins for another sweet treat or my tomato zucchini soup with garlicky croutons for a savory option.

If you make this zucchini bread with oatmeal, coconut, and chocolate chips, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

Print Recipe

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5 from 1 vote

Zucchini Bread with Oatmeal, Coconut and Chocolate Chips

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Bread

Difficulty: Intermediate Prep Time 15 mins Cook Time 55 mins Rest Time 10 mins Total Time 1 hr 20 mins

Cooking Temp: 350  °F Servings: 8

Best Season: Summer

Dietary:

D Dairy Free V Vegetarian

Description

A delicious version of zucchini bread full of chocolate chunks, coconut flake, oatmeal and fresh shreds of zucchini.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp baking powder
• 1 tsp ground cinnamon
• ¹⁄₄ tsp salt
• ¹⁄₃ cup coconut oil, melted
• ¹⁄₂ cup sugar
• ¹⁄₄ cup brown sugar
• 2 large eggs, room temperature
• 2 cup freshly grated zucchini (about two small or one medium zucchini)
• ¹⁄₂ cup dark chocolate chips
• ¹⁄₂ cup sweetened shredded coconut

Instructions

1. Preheat the oven to 350° and grease a 9-inch loaf tin with cooking spray or an oiled paper towel.

2. In a medium bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt and whisk together until evenly combined.

3. In a separate bowl, whisk the coconut oil, sugar, brown sugar and eggs until thoroughly combined and the mixture begins to look a bit like foam.

4. Take the freshly grated zucchini and use a towel to squeeze out any extra liquid.

5. Add the zucchini, dark chocolate chips, and coconut to the sugar and oil mix, stir until just combined.

6. Mix the wet ingredients into the dry and stir until just combined and all streaks of flour are mixed in. Add the chocolate chips and coconut to the batter. Stir the batter a couple times to distribute the add-ins evenly.

7. Transfer the mixture into the loaf tin and use a silicone spatula to spread the batter to all sides of the tin and to smooth out the top. Bake for 53-57 minutes, until a toothpick stuck into the center comes out clean (*notes: This loaf is naturally moist from the zucchini, so the toothpick may come out a bit wet, you just don’t want any dough stuck to it.

8. Once baked, place the loaf tin on a cooling rack to cool completely. Once cool, use an offset spatula to loosen the sides of the loaf. Turn the loaf over onto the rack to release. Store the loaf at room temperature for up to 4 days in an airtight container.