Chocolate Zucchini Bread Recipe

Original Post: https://www.evolvingtable.com/?p=30126

A close-up of super moist and rich chocolate zucchini bread that is gluten-free and vegan.

5 from 3 votes

Chocolate Zucchini Bread Recipe

Moist, decadent, and surprisingly healthy, this Double Chocolate Zucchini Bread recipe is out of this world! Grated zucchini, cocoa powder, and chocolate chips are mixed with a few ingredients to make the best gluten-free loaf.

Prep Time20

Cook Time55

Total Time1 15

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Author: Jennifer Deppa

Ingredients

1 ¾ cups zucchini finely grated
2 eggs
½ cup coconut sugar
¼ cup pure maple syrup
½ cup coconut oil or butter, melted
1 ½ tsp. vanilla extract
1 ½ cup all-purpose flour gluten-free
1 tsp. baking soda
½ tsp. salt
⅓ cup cocoa powder regular
¾ cup mini chocolate chips

Instructions

Preheat oven to 350 degrees.
Using a food processor*, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
Stir in grated zucchini and chocolate chips until just combined.
Spray a 9 x 5 inch loaf pan with non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
Let cool to room temperature before serving. Enjoy!

Video

Notes

*You can also use a boxed grater if you do not have a food processor.

To Store: Chocolate zucchini bread will last for 2-3 days if stored at room temperature and up to 1 week if stored in the refrigerator. Keep in an airtight container.
To Freeze: Wrap the loaf in wax paper and then place it in a freezer safe bag or storage container. Zucchini bread will freeze well for up to 3-6 months.

Nutrition