Unlike most summers my garden is filled with zucchini. This summer the only things growing are Sunflowers, weeds and a few tomatoes.
It is a huge bummer I don’t have a crop of cucumbers or zucchini. Good thing is that the farmers must be successful because there are plenty of great buys on these veggies at the markets.
I picked up a bunch of Zucchini last week and sort of forgot about them. Good thing they were still usable when I realized they were hanging out in my veggie drawer and made this yummy and super moist Chocolate Chip Zucchini Bread Recipe that uses not only Coconut Oil but Greek Yogurt as well.
How to Make Zucchini Bread with Coconut Oil
Never having baked with Coconut Oil before this was a fun little experiment. The packets of coconut oil I had were already melted due to the warm temps of my kitchen.
No melting needed. I found that this zucchini recipe was not only flavorful but so moist.
This quick bread recipe starts like any other, dividing the wet and dry ingredients. (I doubled the recipe since I had plenty of ingredients.)
Using a mixture of King Arthur White Whole Wheat and All purpose flour, I was sure it was not going to be dry. I love using the King Arthur White Wheat as it provides the benefits of a whole wheat flour but not as stiff in a recipe. O
f course, I added mini chocolate chips to hide any healthiness from the kids!
Add your wet ingredients and stir until just mixed. ( I used a stand-up mixer since I had a double batch)
Place in a loaf pan and set your timer. I started smelling my bread about 15 minutes before baking time was over. I checked both loaves of bread with a wooden skewer and one came out clean.
Out it came. Be sure to trust your nose when baking. If you can smell it most likely it is close to done.
Allow your zucchini bread to completely cool. I take the loaves out of the pans about 10 minutes after they are done so they don’t get soggy.
Slice and Enjoy.
I recommend storing this one in the fridge. You can also wrap it in cellophane and place in a freezer bag. Freeze for up to 3 months for best flavor.
Zucchini Bread with Coconut Oil
Other Zucchini Quick Breads you might like:
Zucchini Apple Quick Bread Recipe
Deliciously Low fat Chocolate Zucchini Bread Recipe
Quick Buttermilk Zucchini Bread Recipe
Zucchini Bread with Coconut Oil
Zucchini Bread with Coconut Oil is the perfect quick bread to use the healthy oil
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup White whole wheat King Arthur flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded zucchini
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, optional
Instructions
- 1. Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan with cooking spray and set aside.
- 2. In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- 3. In a separate large bowl, combine shredded zucchini, sugars, coconut oil, yogurt, egg, and vanilla extract.
- 4. Add the wet ingredients to the dry ingredients and stir until moistened. DO NOT OVER MIX.
- Stir in the chocolate chips if desired.
- 5. Pour the batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let zucchini bread cool in pan for 10 minutes. Carefully remove the bread from the pan and cool completely before slicing. Set your timer for 45 minutes and then add on time to avoid over browning or burning.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 292Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 210mgCarbohydrates 48gFiber 3gSugar 20gProtein 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
I keep forgetting that this is one of these easiest breads to make and it is absolutely delicious. Now I just might make one tonight
I haven’t had zucchini bread in such a long time. I remember loving it when my gram would make it though!
I also make an amazing chocolate zucchini bread that is to die for, and its low fat…
wow I would love the zucchini brownie recipe for sure Danielle
My husbands been begging for some Zucchini bread since our first harvest last week. I will have to try out this recipe.
Ooh this would be really fun to make. I should try this out. It looks awesome for snacking.
We grow tons of zucchini in our garden every year and this is recipe is definitely on my list to try. I love that it uses coconut oil and greek yogurt! Way better alternatives than eggs and vegetable oil!
Zucchini Bread is something I have never tried before! Pinning for later
Yummy!! I love homemade bread. So good.
The first time I heard about zucchini bread I thought it would be not for me. I had it at a restaurant and loved it! The addition of chocolate chips is extra yumminess that I want to make.
Chocolate Zucchini? That’s an interesting combination. On the other hand .. Chocolate Chip makes everything better
I’ve made tons of zucchini bread but none with coconut oil. Can’t wait to try this recipe.
Copying the link to your recipe over to my mom because she would absolutely love it! She made zucchini brownies a few years ago but I think she forgot the recipe.. this would be perfect!
I don’t think I’ve ever had anything with zucchini and chocolate chip. I love how it looks though. Looks like it turned out perfect!
What a great recipe. I use coconut oil in my baking also, it is such a healthier option.
That sounds absolutely delicious. I can’t wait to make this for my family!