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Coconut Zucchini Chocolate Chip Bread

by Jac's Veghead (follow)
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This coconut, zucchini, chocolate chip bread wasn't meant to be vegan, it just turned out that way. That means there are no specific health food ingredients you need to run out and buy, you should already have them in your pantry! I love the subtle flavour the coconut milk gives the whole bread and the moorish chocolate chunks. Enjoy this delicious bread at any time of day on its own or with a little vegan butter.

Preparation Time: 10 minutes
Cooking Time: 70 minutes
Makes: 10 servings

1 2/3 cup self raising flour
1 cup loosely packed brown sugar
2/3 cup unsweetened flaked coconut
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup coconut oil (or sub for more coconut milk)
1 3/4 cup freshly grated zucchini
2/3 cup dark chocolate chips

Preheat the oven to 175 degrees C. Grease or line a 9x5 loaf pan and set it aside. Grate the zucchini, squeeze well and set aside.

Make sure you squeeze all liquid out of the zucchini. I place mine in a clean dry teatowel and ring it out several times.

In a large bowl, whisk together the flour, sugar, coconut, baking soda, powder, cinnamon and salt. In a small bowl, stir together the coconut milk and extracts.

Add the wet to the dry ingredients and stir, then begin to stir in the melted coconut oil (if using).

Once combined stir in the zucchini and chocolate chips.

Pour the mix into the greased loaf pan.

Bake for 65 to 75 minutes, or until the center is set and a skewer comes out clean. If at any point the top of the bread begins to brown too much, tent it with aluminum foil.

Allow the bread to cool completely before slicing and serving.

TIP: Toss your chocolate chips in a little flour so they don't fall to the bottom

#Back to Basics competition
#zucchini bread
#Nut free
#Dairy free
I like this Recipe - 3
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