Coconut Chocolate Chip Zucchini Bread

Or cake.

Because these “breads” we speak of, are really just cakes baked in a loaf pan, right?

This one, in particular, really got me. It is so good. I mean, really, really good. So good I wish I could come over and bake it for you. Besides you being totally creeped out that I was in your house using your oven, you would definitely thank me.

At some point.

I love the traditional zucchini bread recipe and will share a friend’s recipe that I love soon, but I am always trying to find new and exciting ways to use zucchini. I was super happy when a friend gave me one of their gigantic garden zucchinis that I happily spent an afternoon baking as much as I possibly could using it. I used the entire thing and made four different recipes.

Yum.

This one was definitely my favorite. A thick, moist slice of this cake bread was so delicious right out of the oven full of coconut flavor with dark chocolate chips oozing out. If you have zucchini and can make one recipe, this one is it.

If you don’t, you are basically inviting me in to your house to bake it for you!

Coconut Chocolate Chip Zucchini Bread

1 3/4 cup zucchini, grated, squeezed with a paper towel to remove excess moisture
1 2/3 cup whole wheat pastry flour
1 cup brown sugar, loosely packed
3/4 cup unsweetened flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1 cup coconut or almond milk
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
1/2 cup coconut oil, melted (if you do not have this, feel free to use canola oil)
1/2 -3/4 cup dark chocolate chips (depending on how chocolate-y you want it!)

Preheat oven to 350 degrees. Squeeze out moisture from zucchini using paper towels. Set to the side. Grease a 9×5 loaf pan with coconut oil or baking spray. Set aside. In a large bowl, combine flour, brown sugar, coconut, baking soda, baking powder and salt. In a medium bowl, whisk together milk, vanilla and coconut extract. Slowly drizzle in coconut oil whisking vigorously until smooth and creamy. Add zucchini until coated. Add wet ingredients into the dry and stir just until wet. Pour into loaf pan and bake 50-60 minutes or until golden brown on the top and the top middle is not jiggly anymore.