Coconut Chocolate Chip Zucchini Bread

• 2 cups Shredded Zucchini
• 3/4 cups Packed Brown Sugar
• 5 Tablespoons Coconut Oil
• 1/3 cups Applesauce (unsweetened)
• 1-1/2 teaspoon Vanilla Extract
• 2 whole Eggs
• 1/2 cups All-purpose Flour
• 1 cup White Whole Wheat Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1-1/2 teaspoon Ground Cinnamon
• 1 dash Ground Nutmeg (just A Small Pinch)
• 1/8 teaspoons Ground Cloves
• 1/4 teaspoons Salt, Plus More To Prepare Zucchini
• 1/2 cups Shredded, Unsweetened Coconut, Plus More For Topping
• 1 cup Semi-Sweet Chocolate Chips

1. Preheat oven to 350 F. Grate zucchini and place it in a strainer with a pinch of salt mixed in, to release extra moisture. Let it sit for about 10 minutes, giving it a final press before adding it to the recipe here in a couple of minutes.
2. In a large bowl, whisk together brown sugar, coconut oil, applesauce, vanilla, and eggs. Set aside.
3. Into a medium bowl, sift together flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Add flour mixture into egg mixture, and stir to combine well. Stir in grated zucchini, shredded coconut and chocolate chips.
4. Pour batter into a greased 9x5x3-inch cooking pan, spreading evenly. Sprinkle with additional shredded coconut if desired.
5. Bake until a toothpick inserted in center of loaf comes out clean, about 45-55 minutes. Cool in pan for 10 minutes; then carefully transfer to a wire rack. Cool completely before slicing.

zucchini, brown sugar, coconut oil, applesauce, vanilla, eggs, allpurpose, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ubc, coconut, chocolate chips

Taken from tastykitchen.com/recipes/breads/coconut-chocolate-chip-zucchini-bread/ (may not work)