Chocolate Chunk Coconut Zucchini Bread

From: Half Baked Harvest

The BEST (healthy) Zucchini Chocolate Chunk Coconut Bread. One bowl, pantry staple ingredients, super quick to mix up, healthy…ish, the great use for all that summer zucchini, and SO DELICIOUS!


Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Ingredients

• 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
• 1/3 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat pastry flour, or all-purpose flour
• 1/2 cup almond flour (or additional whole wheat flour)
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup semi-sweet or dark chocolate chunks

Instructions

• Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.

• Lay a clean towel on the counter and spread the zucchini out in an even layer, sprinkle with 1/2 teaspoon salt, cover with another towel, and let sit 10 minutes, then squeeze out any excess water.

• In a large mixing bowl, stir together the coconut oil, honey, eggs, and vanilla until combined. Mix in the squeezed out zucchini. Add the flour, almond flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the chocolate chunks.

• Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until center is just set. If the bread is browning before it's done cooking, cover with foil. Remove and let cool for at least 30 minutes before cutting...or just eat it warm with a smear of butter...preferably with a drizzle of honey too. Enjoy!

Recipe Notes

To Make Gluten-Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour.

Storing: this bread keeps well for 2-3 days at room temperature.

Freezing: cool the bread, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter.