Chocolate Coconut Zucchini Bread

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1/2 cup cocoa powder (such as, Hershey's)
• 1 teaspoon espresso powder
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup coconut oil
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened apple sauce
• 2 cups shredded zucchini (about 1 1/2 zucchini squashes)
• 1/2 cup sweetened coconut flakes
• 1 cup chocolate chips (I used dark chocolate)

Instructions

1. 1

   Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease a 8 1/2 inch x 4 1/2 inch loaf pan or line with a strip of parchment paper.

2. 2

   In a medium bowl, sift together the whole wheat flour, all purpose flour, cocoa powder, espresso powder, salt, baking powder, and baking soda and set aside for later use.

3. 3

   In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth. Add the apple sauce and stir a few times until smooth. Add the dry ingredient mix in two batches, stirring in between to make sure all ingredients mix together properly.

4. 4

   Stir in the zucchini, coconut flakes, and chocolate chips until they are incorporated well into the batter. Pour the batter into the prepared pan.

5. 5

   Bake the bread for 65 to 75 minutes, (insert a toothpick or cake tester into the center of the cake to test if it comes out clean) If you see a light smear of chocolate, wipe and reinsert cake tester into a different spot, it could just be a smear of melted chocolate chips.

6. 6

   Remove the bread from the oven and let it cool for 10 minutes before turning out onto a cooling rack. cool completely before slicing. Store well wrapped at room temperature for up to 5 days.