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–+ servings

Dark Chocolate Zucchini Bread with Coconut Glaze

Melanie
Summer's Delicious moist chocolate homemade quick zucchini bread topped with a sweet coconut glaze.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf

Ingredients
  

  • 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 Hershey's special 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 sweetened or unsweetened shredded coconut

Instructions
 

  • Preheat the oven to 350. 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.
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