Oatmeal Coconut Chocolate Chip Zucchini Bread Recipes

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CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

Provided by Jamie

Categories     Bread

Time 1h15m

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup coconut oil, melted
2/3 cup granulated sugar
2/3 cup light brown sugar
1/2 cup sour cream
3 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups grated zucchini
1 cup semi-sweet chocolate chips
3/4 cup shredded sweetened coconut

Steps:

  • Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
  • In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
  • Slowly add dry ingredients to wet ingredients and mix until just combined.
  • Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
  • Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.

Nutrition Facts : Calories 296 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 slice, Sodium 206 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS



Zucchini Bread with Coconut and Chocolate Chips image

Chocolate chips and coconut make delightful additions to this loaf of zucchini bread.

Provided by ksparkleg1

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10

3 eggs
1 cup vegetable oil
1 cup white sugar
2 cups grated zucchini
3 cups all-purpose flour
¼ teaspoon baking powder
1 tablespoon baking soda
1 teaspoon salt
¾ cup shredded coconut
½ cup miniature semisweet chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
  • Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 500.2 calories, Carbohydrate 57.9 g, Cholesterol 55.8 mg, Fat 28 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 6.4 g, Sodium 637.9 mg, Sugar 27.3 g

ZUCCHINI OATMEAL BREAD



Zucchini Oatmeal Bread image

Yummy zucchini bread made a little more healthy with the addition of oatmeal. This makes a very moist and healthy bread! Prep time does not include the cooling time after cooking!

Provided by breezermom

Categories     Quick Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 13

2 cups all-purpose flour
1 cup quick-cooking oats, uncooked
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups zucchini, shredded
1 cup walnuts, chopped

Steps:

  • Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
  • Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
  • Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES



Soft Oatmeal Coconut Chocolate Chip Cookies image

These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.

Provided by jlynn79

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 45

Number Of Ingredients 12

1 ½ cups brown sugar
1 cup solid vegetable oil-butter spread (such as Smart Balance® sticks), softened
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
2 cups shredded unsweetened coconut
1 ½ cups whole wheat flour
1 cup rolled oats
1 cup dark chocolate chips
1 cup chopped unsalted almonds
1 tablespoon plain Greek yogurt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 9 to 11 minutes.

Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g

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