Packed full of all-things coconut, grated zucchini, and chocolate chips, we’ll happily eat this vegan bread for breakfast, lunch, and dinner.
This recipe is courtesy of How Sweet Eats.
Preheat the oven to 350 degrees F. Grease 9”x5” loaf pan with coconut oil, and set aside.
In a large bowl, whisk together the flour, sugar, flaked coconut, baking soda, baking powder, cinnamon, and salt.
In a small bowl, stir together the coconut milk, vanilla extract, and coconut extract.
Add the coconut milk to the dry ingredients, and stir together. Stir in the melted coconut oil. Once combined, stir in the zucchini and chocolate chips. Pour the batter into the greased loaf pan.
Bake for 65-75 minutes, until the center is set. The cake may sink slightly in the center, even if it is cooked through.