Description
Moist chocolate zucchini quick bread topped with a coconut glaze. The recipe with chocolate chips and cocoa makes a sweet homemade loaf that's perfect for summer.
Ingredients
Units Scale
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup dark cocoa
- 1 2/3 cup unbleached all-purpose flour
- 2 cups shredded zucchini (gently squeezed)
- 1 cup dark or semisweet chocolate chips
Coconut Glaze:
- 1 cup powdered confectioner's sugar
- 2 Tablespoons coconut milk
- 1/4 cup shredded coconut (sweetened or unsweetened)
Instructions
- Preheat the oven to [wprm-temperature value=”350″ unit=”F”]. Lightly grease an 8" loaf pan.
- In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.
For Coconut Glaze:
- In a small bowl combine powdered sugar and coconut milk. Stir until smooth. If necessary add another drop or 2 of coconut milk to desired consistency or if you’d like it thicker add a bit more confectioner’s sugar. Drizzle over warm bread. Cool bread completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread, Quick Bread
- Cuisine: American, Dessert