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Baking · August 6, 2025 · 2 min read
Zucchini Bread
A family-style zucchini bread with cinnamon, coconut, and chocolate chips, baked as muffins or a shareable cake.
Inspired by Joanna Gaines’ zucchini bread in Magnolia Table, Volume 2, this recipe has been tweaked and adapted to fit our family and style.
Ingredients
- 1 1/4 cups avocado oil
- 2 cups coconut or turbinado sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 medium or 2 large zucchini, shredded and drained
- 5 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 cups bread flour or all-purpose flour
- 1 1/2 cups chocolate chips
- 1 cup unsweetened shredded coconut
Directions
- Preheat oven to 350°F. Butter muffin pans or a 9×13-inch dish.
- Beat avocado oil, sugar, eggs, and vanilla until smooth.
- Add zucchini, cinnamon, baking powder, baking soda, and sea salt.
- Slowly mix in the flour.
- Stir in chocolate chips and coconut.
- Divide into the prepared pan. Bake muffins for 25–30 minutes or a 9×13-inch dish for 35–40 minutes, checking early.
- Cool before serving. Enjoy with butter, jam, honey, or as is.
May your day be filled with what is beautiful and good ~ Caitlyn