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Double Chocolate Zucchini Bread Recipe



In our house, zucchini season calls for double chocolate zucchini bread!! Back when I was little, my grandma would make us zucchini bread, using zucchinis they had grown in their backyard garden.


Now we do it every time we get too many zucchinis, but with a healthier take on it. Gluten-free, dairy-free, and no refined sugar. No fancy steps or equipment required, and it's all mixed in one bowl, so easy clean up too.


INGREDIENTS


1 large or 2 smaller zucchinis (after shredding you want about 2 cups of zucchini)

3 eggs

1/4 cup almond butter (or sub your favourite nut/seed butter)

1/4 cup oil (we used melted coconut oil, but you could use avocado oil instead)

1 1/3 cups almond flour

2/3 cup coconut sugar

6 tbsp cocao powder

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

1/2 cup chocolate chips (we chopped a 70% dark chocolate bar)


  1. Start by preheating your oven to 350F

  2. Line a loaf pan with parchment paper and set aside (if you don't have a loaf pan you can use an 8x8 square pan too - just keep an eye on your baking time as it will bake faster)

  3. Shred your zucchini (we like to put it through our food processor), then place the shredded zucchini on paper towels or a kitchen towel to drain the excess moisture (or your bread will be soggy).

  4. Combine the rest of your ingredients in a large mixing bowl, then add the zucchini.

  5. Pour into your baking pan, and bake for about 55 minutes for a loaf pan. Check with a toothpick/skewer/butterknife, and if it comes out clean, it's done. Pull the pan from you oven and let cool for 10-15 minutes. If the toothpick comes out with wet batter on it, add another 5 minutes of baking time. (Our home oven isn't working properly, and took an extra 20 minutes of bake time - just keep an eye on it and the toothpick test will let you know when it's finished. For a 8x8 square pan, start with 25 minutes, and then add time as required.)

  6. Enjoy! We like to eat it while still warm, with a scoop of ice cream on top, so it melts into the bread. Yum!

  7. Store your leftovers (if you have any), in a container in the fridge. It will be good for up to 5 days.



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