Low Sodium Coconut Double Chocolate Zucchini Bread
When I was a little boy, I hated zucchini. Raw, cooked, grilled, sauteed, it didn’t matter. I did love bread. Mom made all sorts of bread with fruits and nuts and it was soooo good. Banana bread was my favorite on earth, especially slathered with peanut butter, or on that rare occasion, Nutella! Then one day, Mom introduced a new bread. She didn’t tell us what it was, but I can tell you, it was delicious! It was zucchini bread! It’s long been a favorite in our family and today we are sharing our low sodium coconut double chocolate zucchini bread.
The Goodness That Is Zucchini Bread
After my brother and I were about three quarters of the way through the loaf that day, Mom told us it was Zucchini Bread. I for one, did not believe her. There was no way that despised veggie could be in this sweet goodness we were devouring, but it was. It took me until my adulthood though to appreciate and now love zucchini in other forms.
Why Bread Is High In Sodium
Bread in and of itself is typically loaded with sodium. Especially most store bought, because it is packed full of sodium to let it last longer on the store shelves and in your breadbasket at home. There are a few low sodium and no sodium breads out there, but they leave a lot to be desired in the way of taste.
This recipe for low sodium coconut double chocolate zucchini bread tastes so good, you won’t believe there are vegetables in this. This recipe helps me convince my own children that zucchini is one of the good vegetables out there, so that is definitely a win! Let me know in the comments what breads you love to make!
The Recipe For Low Sodium Coconut Double Chocolate Zucchini Bread
- 1 1/2 cups Shredded zucchini
- 1/4 cup shredded coconut
- 1 cup Flour (The King Arthur unbleached white for bread is the lowest sodium I have found)
- 1/2 cup Natural unsweetened cocoa powder
- 1/4 tsp Baking powder salt free: Hain's or Ener-G brands are good
- 3/4 tsp Baking soda salt free: Hain's or Ener-G brands are good
- 3/4 cup Semi-sweet or dark chocolate chips
- 2 large eggs pasteurized if you're a transplant recipient
- 1/4 cup Canola or vegetable oil
- 1/2 cup Apple sauce lowest sodium you can find
- 1/2 cup Granulated sugar
- 1 tsp Pure vanilla extract
Fix your oven racks so that the bread will bake in the lower third position
Preheat your oven to 350 degrees F
Spray a 9x5 loaf pan with nonstick spray and set it aside
Shred your zucchini (a grater or your food processor can do this quickly) and set it on a plate lined with a couple paper towels and cover with paper towels. You want to absorb some of the liquid but not all
In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, cocoa powder, coconut, and chocolate chips until combined.
In a medium bowl, mix your wet ingredients: apple sauce, eggs, oil, and vanilla.
mix the wet ingredients into the dry until fully combined and fold in the zucchini.
Pour the batter into your loaf pan
Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread loaf to cool completely on a cooling rack
Slice and serve when the bread has completely cooled
The bread should be stored in an air tight container and can last up to 5 days (if you haven't devoured it before then.
This bread does well being frozen. It should be good up to three months. Thaw the bread overnight in the refrigerator. Allow it to come up to room temperature before serving.