Zucchini-Chocolate Bread with Coconut

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


  • 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 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


  • Preheat oven to 350ºF. Grease a 9”x5” loaf pan.
  • 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. 
  • Pour into the prepared pan. 
  • Bake for about 50 minutes or until a toothpick inserted comes out clean. Let cool before slicing.

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