Micah A. Leal
Active Time
20 Mins
Total Time
1 Hour 10 Mins

Toasted with some butter or eaten with a cup of coffee for an afternoon snack, our Zucchini Bread won’t last long on your counter. To give it the sweet warmth of the spices we expect when taking a bite, mix cinnamon and nutmeg into the flour. A mixture of melted butter and coconut oil creates a rich flavor that compliments the sweetness of the loaf. It also creates a soft and moist texture that prevents a slice from ever feeling dry. Finely grate and press the zucchini into a fine wire-mesh strainer to remove excess moisture in the flesh of the vegetable. This step is crucial because it removes water that would otherwise compromise the perfect texture of the bread. Finally, disperse chocolate chips throughout the moist crumb of this bread. We know this may be controversial to some, but believe us when we say that the bittersweet richness of chocolate is the ideal flavor companion to the sweet cinnamon of this quick bread. 

How to Make It

Step 1

Preheat oven to 350°F. Grease and line the bottom of 2 standard-size loaf pans with parchment paper; set aside. Place grated zucchini in a fine wire-mesh strainer and press on the zucchini over the sink several times to remove excess moisture; set aside.

Step 2

In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. In another bowl, whisk together melted butter, melted coconut oil, granulated sugar, brown sugar, eggs, and pressed zucchini. Add dry ingredients to wet ingredients and mix with a large spoon until no pockets of flour remain. Add chocolate chips and gently fold into batter. Evenly divide batter between both prepared loaf pans, using a spatula to level the surface of each loaf.

Step 3

Bake until a toothpick inserted into the center comes out clean and the edges of the bread are browned and slightly pulling away from the pan, about 50 minutes. Allow to cool completely before slicing.

Chef's Notes

Vegetable oil can be used instead of coconut oil, if desired.