I’m giving you an excuse to eat cake for dinner.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

I mean, yes, this is a bread, but we all know that quick breads are really just cakes disguised as breads and are really just dessert disguised as snacks or breakfast. I love how this world works.

I also must really love you because I put vegetables in your cake disguised as bread disguised as dinner.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

Two evenings ago I ate a perfectly ripe tomato covered in salt, pepper, olive oil, balsamic and a generous grating of asiago cheese. It was so freaking good that it was the first thing in an entire WEEK that made me forget about this bread. A quintessential summer dinner (or okay, hello, an appetizer) wiped this loaf from my mind which was near impossible after five days of thinking about nothing else.

I made four loaves. FOUR.

I have issues.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

Wait. For a minute let’s talk about things we were doing one year ago. I was making this crispy zucchini grilled cheese, which makes me feel better about life since I shared zucchini mid-June last year and still haven’t really learned anything. Also, sidebar, that sandwich makes me want to die. Like just shut the heck up and feed me nothing but that for the rest of my life.

I was also making this summer crostini, which yeah, I never ever stop talking about but with good reason. Make it for lunch and put it on regular toast. You won’t be sorry.

AND I was doing cool things like putting figs on pizza with bacon and not caring about what others think. Same with putting basil in this blueberry peach cobbler. Doing weird things that tasted good.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

Remember a few months ago when I told you about this bread I had at brunch? Yessss. So good. I’ve been waiting and waiting and waiting to make it, mostly so you could all use your garden zucchinis for said bread. But I couldn’t take it anymore! I don’t have a garden anyway (at least not yet… one may be coming…) so I bought my zucchini and made the dang bread. I figure it will give you something to look forward to later this summer. In the meantime, go buy a zucc and practice!

The bread was accidentally vegan – I didn’t intend it, but I’d already melted the coconut oil before realizing I was out of eggs. So I continued on my merry way with coconut milk and other delicious things and I’m so glad I did. It took three tries to get it right, but this is the version I love the most. And when I say “love the most,” I mean “devoured it in one night.”

As it should be.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

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Vegan Coconut Zucchini Chocolate Chip Bread

Yield: makes one 9x5 loaf

Total Time: 1.5 hours

Ingredients:

1 2/3 cup whole wheat pastry flour
1 cup loosely packed brown sugar
2/3 cup unsweetened, flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut oil, melted
1 3/4 cup freshly grated zucchini
2/3 cup milk or dark chocolate chips, tossed in a little flour so they don't fall to the bottom

Directions:

Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan with coconut oil and set it aside.

In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon and salt. In a small bowl, stir together the coconut milk, vanilla and coconut extracts. Add the coconut milk to the dry ingredients and stir, then begin to stir in the melted coconut oil. Once combined and wet, stir in the zucchini and chocolate chips. Pour the batter into the greased loaf pan.

Bake for 65 to 75 minutes, or until the center is set and no longer jiggly. If at any point the top of the bread begins to brown too much, tent it with aluminum foil. Allow the bread to cool completely before serving. It may sink slightly in the center once cool, even if is cooked the entire way through.

vegan coconut zucchini chocolate chip bread I howsweeteats.com

all the butter.

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83 Responses to “Coconut Zucchini Chocolate Chip Bread.”

  1. #
    51
    Medeja — July 1, 2014 @ 6:18 am

    Recipe that must go on my list :) looks just yummy!

    Reply

  2. #
    52
    Amy — July 5, 2014 @ 3:45 pm

    I just made this and it was AMAZING!! Trying really hard not to eat the whole loaf so others can try it. Thanks for a great and healthy recipe.

    Reply

  3. #
    53
    victoria wesseler — July 9, 2014 @ 4:56 pm

    I think that milk chocolate chips are not vegan. But you can get nice vegan chocolate chips at Whole Foods.

    Reply

  4. #
    54
    Romi — August 3, 2014 @ 3:56 pm

    My local market doesn’t sell coconut extract.. is there a good substitute you would suggest? Or will it be okay without?

    Reply

  5. #
    55
    Lauren Beth Massarella — August 12, 2014 @ 3:32 pm

    This bread is frigging delicious! I brought it to a lake house getaway with friends, it was a HUGE hit! Thanks for sharing! xo

    Reply

  6. #
    56
    May — August 16, 2014 @ 3:13 pm

    Thanks so much for the recipe! I tried it with my family and they were devouring it like crazy, saying it was really good. I reduced the amount of sugar and oil by around half, and I didn’t put any chocolate chips because my fam is alergic – so i just added more raisins. I am now making another batch of them!
    Thanks again!

    Reply

  7. #
    57
    Robin — August 17, 2014 @ 3:58 pm

    Made this recipe into muffins for a charity function at my mom’s work and they were a hit. I found the recipe to yield perfectly tender and flavorful muffins! I didn’t have coconut extract so I just used a little more vanilla and I replaced the chocolate chips with frozen pineapple tidbits. I also cut the sugar to about 3/4c and sprinkled some turbinado sugar on top before baking as well as a big pinch of unsw. shredded coconut. They were excellent! I may have had to try one for “quality control” purposes. ;) Thanks.

    Reply

  8. #
    58
    Linda — August 22, 2014 @ 10:20 am

    I made this bread not once-but THREE!-times. Each time I tried to remove it from the loaf pan after it was baked, it fell apart. It was not baked thoroughly even though I left it in-in one case-for almost 85 minutes. What am I doing wrong? I tasted a bit of the crust that was baked harder and it tasted very oily. I’m disappointed.

    Reply

  9. #
    59
    Eva Susan Conrace — August 22, 2014 @ 6:19 pm

    I made this today and it is half gone in an hour! Really yummy. I’m terrible about following recipes. I didn’t have whole wheat pastry flour, so I sifted regular WW flour. I only had sweetened coconut, so I cut back a little on the brown sugar. Everything else was by the recipe, and it is definitely a keeper. Thanks so much.

    Reply

  10. #
    60
    Jessica — September 29, 2014 @ 12:09 am

    I just made this tonight – amazing!! I found you through a google search — I’m a fairly new vegan (7 months) and I have so many giant zuchinis that I needed to use up. I ended up doubling the recipe and throwing it in a bunt ban – perfecto!!!! Thank you so much. This will definitely be a go to recipe for me! Cheers, Jessica

    Reply

  11. #
    61
    Mary L — November 10, 2014 @ 10:50 am

    This recipe is absolutely delicious! I made one with gluten-free flour and the other with white spelt pastry flour for my office. Both came out beautiful and moist. Everyone loved both loaves. This is a new go to. No butter needed.

    Reply

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