Zucchini-Chocolate Bread with Coconut

Course Dessert
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 16 slices

Ingredients

  • ¾ cup sugar 6 oz. by weight
  • 2 tbsp coconut or vegetable oil plus additional for greasing
  • 2 eggs
  • ½ tsp vanilla extract
  • ½ cup carrot-orange juice 4 oz. by weight
  • 2 cups flour 11 oz. by weight
  • 1 cup toasted unsweetened coconut 2 oz. by weight
  • 3 tbsp cocoa powder ~½ oz. by weight
  • 1 ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups grated zucchini 8 oz. by weight
  • ½ cup finely chopped semi-sweet chocolate or chocolate chips 2 ½ oz. by weight

Instructions

  1. Preheat oven to 350ºF. Grease a 9”x5” loaf pan.
  2. In a large mixing bowl, combine the sugar, oil, eggs, vanilla and carrot-orange juice. Stir in the flour, cocoa powder, baking soda and salt until well combined. Stir in the zucchini and chocolate. 

  3. Pour into the prepared pan. 

  4. Bake for about 50 minutes or until a toothpick inserted comes out clean. Let cool before slicing.