Coconut Chocolate Chunk Zucchini Bread
Coconut Chocolate Chunk Zucchini Bread
Have you ever had one of those recipes you can locate at anytime within a matter of seconds? You know, the tried and true and you almost don’t need the recipe but you keep an extra copy of it at arms reach just as a reference? For me, this is that recipe.
This started with an abundance of zuchinni more than a decade ago. We had a fantastic garden in Pennsylvania, as well as access to an amazing farmer’s market. While up to this point I was a zucchini evader (bring on the yellow squash all day…) I found myself growing and then harvesting, especially around this time of summer, an abundance of this green squash.
I am a veggie lover. I prefer “zoodles” to pasta at this point. We had created all sorts of healthy casseroles and zucchini lasagna, and yet…even after donating them to any who would take them, we still had more.
Here is where my life as a zucchini fan changed forever. A family recipe surfaced that included INSTANT PISTACHIO PUDDING, wait, and SHREDDED COCONUT? Squash drop. Sign me up.
Of course I added chocolate chunks. Because, hello? Chocolate chunks and steamy, beautiful bread work. If you are not a fan of coconut, I have to add that you really don’t notice it. I add coconut extract because I love coconut, but you can substitute it for vanilla extract as well. It doesn’t come across as one of those coconut cakes you see around Easter (which, I love, by the way). There is so much texture to the bread already, so I say, just try it. Worst case, you can give it away, and people WILL ask you for the recipe. Because, its that good.
This is a simple one bowl recipe the mixes quickly and easily. However, I must advise if for any reason you are a pre-measurer and want to get stuff done ahead, leave the pudding mix out until you are ready to go. Once upon a time I made zucchini bread with alien green chunks (apparently instant pudding will become pudding if say, there is any moisture at all present). It was good, but not as good.
The pistachio pudding makes the bread a little greener, but it also adds moisture and a nice flavor. I don’t always add additional walnuts to my bread, so the pistachio pudding gives it that nutty kick as well. You can substitute this flavor for vanilla or even chocolate if you feel festive. The bread mixture is versatile.
As for the zucchini, here’s where I do my thing. I like to use a fine grater for this. You can have your big chunkies of squash if you like it, but for me, a fine grate, and squeeze the moisture out. It just makes for me a more aesthetically pleasing bread.
Coconut Chocolate Chunk Zucchini Bread Mixture
You can make this recipe into two loaf pans, or as I do, in many smaller pans (then you have more to share). Either way, the recipe does take almost a full hour to bake, and trust me, you will want to slice into it as soon as it comes out of the oven. And hey, we need to taste the product before we give it away, am I right?
This bread freezes beautifully, so you can make a bunch of these breads and enjoy them later on, when the zucchinis in the super market are skinny and sad, and look road-travel weary. Some vegetables just taste better in the summer when they are fresh and local. Take advantage.
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Coconut Chocolate Chunk Zuchinni Bread Finished Product
Coconut Chocolate Chunk Zucchini Bread
Deliciously moist zucchini bread with coconut and chocolate chunks! So fantastically
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Total Time: 43 minute
- Yield: 2 loaves 1x
- Category: Bread
- Method: Baking
Ingredients
- 3 Eggs
- 1 C Oil
- 2 C Sugar
Add:
- 2 C Finely Grated Zucchini
- 1 Tbsp Coconut Extract
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- 1 tsp Salt
- 3 C Flour
- 1 Box instant Pistachio Pudding
- ½ C Shredded Coconut
- ½ C Chopped Walnuts
- ½ – 1 C Chocolate Chunks
Instructions
Prepare two loaf pans, combine first three ingredients. Add remaining ingredients until combined. Pour batter into pans.
Bake at 350* for 50-60 minutes