Coconut Chocolate Chip Zucchini Bread
Servings: 10
Preparation Time: 1 hour
Ingredients:
- 1 cup soft wheat flour
- 1/4 teaspoon aluminum-free baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
- 3/4 cup shredded coconut
- 2 eggs
- 1/4 cup coconut oil, melted
- 1/4 cup apple butter
- 1/4 cup honey
- 1/4 cup vanilla whole milk yogurt
- 1 1/2 cups zucchini, shredded
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine the first 6 ingredients. Mix and set aside.
In a small bowl, beat the two eggs with a fork.
Melt the coconut oil and cool slightly in a small container.
In the meantime, add the apple butter, honey, and yogurt to the egg mixture and mix to combine. Mix in the melted coconut oil until well combined and set aside.
Shred the zucchini to get about 1 1/2 cups (can be a little more), about 1 1/2 small zucchinis.
Add the liquid mixture and the shredded zucchini to the bowl of dry ingredients and mix until combined. Scoop mixture into a greased 9 x 5-inch loaf pan and smooth the top evenly.
Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Oven temperatures can vary. It might take a bit longer or shorter, so watch carefully.
Cool in the pan for 10 minutes and remove from pan to continue cooling completely on the baking rack. Serve with grass-fed butter or room temperature coconut oil.
Jennifer from Cynthiana, KY, won $50 for this recipe and photo! Submit your recipes and photos here.
