Description

This moist and delicious Chocolate Zucchini Bread is a delightful twist on classic zucchini bread, infused with rich cocoa and studded with mini chocolate chips. Naturally sweetened with coconut sugar and maple syrup, and made with gluten-free flour, it’s a perfect treat for breakfast, snack, or dessert that combines the goodness of vegetables with indulgent chocolate flavor.

Ingredients

Scale

Wet Ingredients

1 ¾ cups medium zucchini (finely grated)
2 large eggs
½ cup coconut sugar
¼ cup pure maple syrup
½ cup coconut oil (or butter, melted)
1 ½ tsp. vanilla extract

Dry Ingredients

1 ½ cup all-purpose flour (gluten-free)
1 tsp. baking soda
½ tsp. salt
⅓ cup cocoa powder (regular)

Add-ins

¾ cup mini chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the zucchini bread evenly.
Prepare Zucchini: Using a food processor or grater, finely grate the zucchini and measure out 1 ¾ cups. Dab with a paper towel to squeeze out excess moisture, resulting in just over 1 cup of grated zucchini for the batter.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, coconut sugar, pure maple syrup, melted coconut oil (or butter), and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour, baking soda, cocoa powder, and salt to distribute all the leavening agents and cocoa evenly.
Create Batter: Add the dry ingredients to the wet ingredients and mix by hand gently until the batter is smooth and homogenous without overmixing.
Add Zucchini and Chocolate Chips: Fold the grated zucchini and mini chocolate chips into the batter until just combined, making sure the zucchini is evenly distributed and chocolate chips are well incorporated.
Prepare Pan: Spray a 9 x 5 inch loaf pan with non-stick cooking spray or line it with parchment paper. Pour in the batter and spread it out evenly. Optionally, sprinkle extra chocolate chips on top for an appealing finish.
Bake: Bake the zucchini bread in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no raw batter.
Cool and Serve: Remove the loaf from the oven and let it cool to room temperature in the pan. Once cooled, slice and serve. Enjoy your rich, chocolatey, and moist zucchini bread!

Notes

Ensure to squeeze out the zucchini moisture to avoid a soggy bread.
You can substitute coconut oil with melted butter if preferred.
For extra chocolate flavor, sprinkle additional mini chocolate chips on top before baking.
This bread keeps well stored at room temperature for 2 days or refrigerated for up to a week.
For a nutty twist, consider adding chopped walnuts or pecans.