A healthier but still decadent version of zucchini cake full of chocolate chunks, coconut flake, oatmeal and fresh shreds of zucchini.
Preheat the oven to 350° and grease a 9-inch loaf tin with cooking spray or an oiled paper towel.
In a medium bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt and whisk together until evenly combined.
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.
Take the freshly grated zucchini and use a towel to squeeze out extra liquid.
Add the zucchini, dark chocolate chips, and coconut to the sugar and oil mix, stir until just combined.
Mix the wet ingredients into the dry and stir until just combined.
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.
Once baked, place the loaf tin on a cooling rack for 10 minutes to cool down.