Zucchini Bread with Coconut and Chocolate Chips

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

Original recipe makes 1 9×5-inch loaf

Ingredients

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
1/4 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
3/4 cup shredded coconut
1/2 cup miniature semisweet chocolate chips

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    1 hr 10 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×5-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.

Nutrition

Calories: 500 kcal
Carbohydrates: 57.9 g
Cholesterol: 63 mg
Fat: 28 g
Fiber: 2.3 g
Protein: 6.6 g
Sodium: 638 mg