Zucchini Bread with Coconut and Chocolate Chips

Yield

1 9x5-inch loaf

15

45

3: eggs

1 cup: vegetable oil

1 cup: white sugar

2 cups: grated zucchini

3 cups: all-purpose flour

1/4 teaspoon: baking powder

1 tablespoon: baking soda

1 teaspoon: salt

3/4 cup: shredded coconut

1/2 cup: miniature semisweet chocolate chips

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.

Calories: 500 kcal

Carbohydrates: 57.9 g

Cholesterol: 63 mg

Fat: 28 g

Fiber: 2.3 g

Protein: 6.6 g

Sodium: 638 mg