From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350 degrees. Spray a standard size loaf pan with cooking spray and set aside.
2
Whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt in a medium bowl and set aside.
3
In a large bowl, whisk the sugar, eggs and coconut oil vigorously, until frothy, about 1 minute. Add the zucchini, coconut, and chocolate chips and stir until combined.
4
Add the dry ingredients to the wet ingredients and stir just until incorporated.
5
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before slicing and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Squeeze Your Zucchini Dry 💧After shredding zucchini, salt it lightly and let sit for 10 minutes, then squeeze out excess moisture with a clean kitchen towel to prevent a soggy, dense loaf.
- Toast Your Oats First 🌾Lightly toast the rolled oats in a dry skillet for 2-3 minutes before adding to the batter to enhance their nutty flavor and improve texture.
- Chill Your Chocolate Chips ❄️Freeze dark chocolate chips for 15 minutes before folding into batter so they hold their shape and create pockets of chocolate rather than melting throughout.
- Bloom Your Spices 🤎Whisk cinnamon with a bit of coconut oil before mixing into dry ingredients to activate its flavor compounds and ensure even distribution.
- Test with a Cake Tester, Not a Toothpick 🔍Use a thin cake tester or wooden skewer rather than a toothpick to check doneness—it won't snag on chocolate chips and gives a more accurate result.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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