Now I know that everyone has had zucchini bread. It’s the gold-standard way to use zucchini. There are literally millions of zucchini bread recipes on the internet, millions. My mom always has hundreds of zucchini each summer. It’s like she always ended up with mutant zucchini plant seeds, and as the plants grew they would morph into these monstrous zucchini plants that took over the garden. And then the squash bugs would emerge. Squash bugs are so gross. I hate all bugs…. except butterflies and ladybugs. As kids we would have to go out to the garden and turn over the giant scratchy zucchini leaves to check for squash bugs and to make sure they didn’t destroy the plants. While checking for squash bugs we would inevitably come across the “Hulk” zucchini that was hiding away in the middle of the plant. It’s like the zucchinis quadrupled in size overnight! And what do you do with giant zucchinis? You make zucchini bread!
Zucchini is an incredibly versatile vegetable, but growing up my parents would either slice it and boil it or my mom would make zucchini bread or chocolate zucchini cake. My parents cooked pretty much all vegetables by boiling them growing up. I remember my dad saying that he likes it when the zucchini squeaks when you chew it. Boiled, squeaky zucchini…yum… (sorry, Dad). I’ve since learned to use zucchini to its full potential. Zucchini grilled on the BBQ, zucchini lasagna, zucchini tots, zucchini noodles, zucchini latkes, zucchini cupcakes….endless possibilities. There will be more zucchini recipes to come, guaranteed.
I adapted this zucchini bread recipe from my sister and was inspired by some chocolate chip coconut zucchini cookies that she brought camping this summer. I usually put walnuts in my zucchini bread but didn’t have any when I started making this bread and decided to use chocolate chips and coconut.
I do love chocolate chips in zucchini bread. Chocolate makes everything better, obviously. I mean, why not put chocolate chips in zucchini bread. I put chocolate chips in my banana bread too. Zucchini bread is pretty versatile and forgiving when it comes to add-ins. The great thing about zucchini bread is how moist the shredded zucchini makes the bread. I don’t drain the zucchini like some recipes call for; I like all that zucchini juice in the bread. I also like baking quick breads in a glass pan versus a metal pan. I have both but I love the way breads cook in a glass pan.
The best way to eat zucchini bread is to slice it thick, toast it, and then slather with butter. I also like peanut butter on my toasted zucchini bread. The chocolate chips melt a little when you toast it and the coconut flavor comes through nicely.
- 1 cup white sugar or coconut sugar
- 1/4 cup brown sugar
- 4 cups shredded zucchini
- 3 eggs
- 2 tsp vanilla extract
- 3/4 cup plain Greek yogurt
- 1 cup all-purpose flour
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 cup coconut sweetened, shredded
- 1 cup chocolate chips
Preheat oven to 350 degrees
Grease 2 bread pans
Mix sugars, eggs, yogurt, vanilla, and zucchini in a large bowl.
In a separate bowl, mix flours, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
Add zucchini mixture to flour mixture and stir until just incorporated.
Stir in coconut and chocolate chips.
Pour batter into greased bread pans
Bake for an 1 hr, 15 minutes.