Zucchini Bread with Oatmeal, Coconut and Chocolate Chips

A Summer Zucchini Tradition

I’ve made this oatmeal coconut zucchini bread recipe every year of my life that I’ve had my own oven.  Zucchini bread wasn’t something my family made growing up, but it was one of those things I just knew that I would like.  Once I had a kitchen to make it myself, I was determined to prove myself right, and wow was I definitely right!  This loaf is so moist from the fresh zucchini, feels rich with the chocolate and coconut, and really hits the spot.

I’ve made it a tradition to wait for fresh zucchini to be in season to make this special loaf. It marks the middle and end of my summer every year and acts as the official kickoff to pre-fall baking!

The Recipe Details

This recipe has a longer list of ingredients, but it is so simple.  The dry ingredients are mixed in one bowl while you whisk up the wet ingredients in another.  The two mixtures combine quickly and go straight into the oven for just under an hour, giving you plenty of time to wash up the few dishes you used.

While this recipe is classified as a dessert, I love this bread for breakfast.  Since there’s oatmeal in it, it’s considered breakfast food, right?

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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 healthier but still decadent version of zucchini cake 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
• 2 cup freshly grated zucchini (about two medium zucchini or one large)
• 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 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.

7. Transfer the mixture into the loaf tin and bake for 50-55 minutes, until a toothpick stuck into the center comes out clean (*notes: I almost always lean towards the full 55 minutes, but check at 50 just in case.  Also, 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 for 10 minutes to cool down.