Chocolate Coconut Zucchini Bread

Anyone who knows me well, knows how much I love to bake. I find it so therapeutic, and it makes me happy when my whole house fills with the yummy smells of something sweet in the oven.

I was so excited to find these adorable mini loaf pans the other day, and I knew they would be perfect for this bread. I love this bread for so many reasons; it’s not too sweet, it has a rich, luscious chocolate flavor and, the best part, it’s loaded with super healthy zucchini which keeps the bread super moist. The coconut gives it a little pop of something special as well.

I’m going to have to find someone to take these off my hands. If I keep them, I’ll eat them all.

Chocolate Coconut Zucchini Bread


1 cup all-purpose flour
½ cup Dutch process cocoa
1 teaspoon baking soda
½ teaspoon sea salt
2 large eggs, at room temperature
½ cup melted and cooled coconut oil
¾ cup packed light brown sugar
1 teaspoon pure vanilla extract
1 ½ cups packed shredded zucchini
½ cup unsweetened coconut flakes
1 cup semisweet chocolate chips


Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan or 4 mini loaf pans with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, add the eggs, melted coconut oil, vanilla extract, and brown sugar. Stir until smooth.

Incorporate the dry ingredients into the wet ingredients and stir until just combined. Do not over mix. Fold in the shredded zucchini, coconut flakes and chocolate chips.

Pour batter into prepared pan(s). Bake for 50-60 minutes if using one pan or 30 minutes for mini pans. A toothpick inserted into the center of the bread will come out mostly clean when done.

Remove the pan(s) from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan.

Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

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