Zucchini Bread with Coconut and Chocolate Chips recipe

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Ingredients

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¾ cup shredded coconut
½ cup miniature semisweet chocolate chips

Nutrition Info

500.2 calories
carbohydrate: 57.9 g
cholesterol: 55.8 mg
fat: 28 g
fiber: 2.3 g
protein: 6.6 g
saturatedFat: 6.4 g
servingSize: -
sodium: 637.9 mg
sugar: 27.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  2. Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.

  3. Sift the flour, baking powder, baking soda, and salt together in a separate bowl, stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture, pour into the prepared loaf pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

1 9x5-inch loaf

Recipe Note

Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.

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