Garden · New Favorite

Oatmeal Coconut Chocolate Chip Zucchini Bread

Unique Zucchini recipes are always of interest to me and this Oatmeal Coconut Chocolate Chip Zucchini Break did not disappoint.  Breads, cakes and cookies with rolled oats are a favorite, now adding coconut and chocolate…what’s not to like!

OATMEAL COCONUT CHOCOLATE CHIP ZUCCHINI BREAD

1 cup old fashioned rolled oats
1 cup whole wheat white flour (may be substituted with all purpose flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup coconut sugar (may be substituted with granulated or brown sugar)
1/3 cup coconut oil, melted and cooled (may be substituted with canola oil)
2 large eggs
2 cups grated zucchini (about 2 medium zucchini)
1/2 cup sweetened shredded coconut
1/3 cup dark chocolate chips

  • Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
  • Whisk together the oats, flours, baking powder, baking soda, cinnamon, and salt in a large bowl and set aside.
  • In a medium bowl, whisk the brown sugar, granulated sugar, eggs, and coconut oil vigorously, until foamy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
  • Add the wet ingredients to the dry ingredients, and stir just until incorporated.
  • Pour the batter into the prepared pan and spread evenly.  Bake on the middle rack of the oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, remove from pan, and cool completely before slicing. Enjoy!

Recipe from Flavorthemoments.com

 

 

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