Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a different, not-too-sweet zucchini bread that I like because it doesn't have that "oiliness" I associate with most. Oh, and I just happen to love coconut, too! It has a nice fine texture and also happens to be loaded with chocolate chips. This recipe makes 2 loaves.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized bowl, combine oil, eggs and sugar.
  3. Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
  4. Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
  5. Add vanilla, chocolate chips and coconut; stir to blend.
  6. Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
  7. Cool slightly, then remove from pans and place on baking racks to completely cool.
Most Helpful

This bread was very good tasting. However it was not as moist as other quick breads I have made, could be that the zucchini I used did not have the moisture content (very dry growing season). I was almost tempted to add a few tablespoons of water to it but didn't. I will try to make it again.

ChrisF August 08, 2005