How to Make Chocolate Zucchini Bread
This chocolate zucchini bread is easy to make, tastes exactly like cake, and is vegan! It can be made gluten free too.
Chocolate, zucchini and bread are three incredible foods on their own. But combining them into something that tastes like cake and has no refined sugar is totally up my alley. The name zucchini bread is a bit misleading… seriously, this is pretty much just cake!
If you couldn’t already tell by last week’s post for chocolate babka, I’m a self-proclaimed chocolate addict. Chocolate is one of those foods I would eat every single day. I love adding it into oatmeal or other breakfast foods. Most desserts I eat will have some chocolate component. Whenever I can get away with eating chocolate, I will. This recipe is perfect to satisfy my sweet tooth. And it comes together so fast!
Always start by preparing ingredients first to make the process faster and easier. You’ll need a bowl for wet and dry ingredients.
Mix the dry ingredients in a bowl, then combine the wet ingredients in a separate bowl or large measuring cup. Grate the zucchini and give it a rough chop. Finer pieces blend more easily into the batter and are less noticeable texture- and color-wise. I have tried this recipe with 1 cup and 1 1/3 cup of zucchini with essentially no difference. Add more or less as you please.
Add the wet ingredients to the dry, then fold until just combined. Add the zucchini, then the chocolate chips. I like to reserve a couple tablespoons to sprinkle on top before it goes in the oven. I like a mix of semisweet mini and dark Enjoy Life chocolate chips. Pour batter into prepared loaf pan, then bake.
And that’s it! I like to let cool and room temperature and refrigerate until the chocolate chips have solidified. Cut into slices and you’re done.
I absolutely love how chocolatey and rich this zucchini bread tastes. There is absolutely no taste of zucchini and if you chop it finely enough, you won’t even see it. Seriously, this is one of my favorite desserts (that I also will admittedly eat for breakfast). Warning: it is highly addictive!
Give it a go and enjoy!
Chocolate Zucchini Bread
Ingredients
- 1 cup oat flour
- 1/3 cup spelt flour sub all oat flour for GF
- 1 tbsp arrowroot sub cornstarch
- 1/4 cup cocoa powder I use Hershey's Special Dark
- 1/4 cup cacao powder sub all cocoa powder if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup non dairy milk I used soy
- 1 tsp apple cider vinegar sub white vinegar or lemon juice
- 4 tbsp oil I used sunflower and coconut
- 1/2 cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 cup applesauce I used unsweetened
- 1 1/4 cup shredded zucchini I used one medium sized zucchini
- 3/4 cup chocolate chips make sure they're dairy free for vegan
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together the flour, arrow root, cocoa and cacoa, baking powder and baking soda.
- In a separate bowl, add the apple cider vinegar to the milk and allow to sit until it begins to curdle. Then, add oil, sugar, maple syrup, vanilla and applesauce. Mix well.
- Add the wet ingredients to the dry and fold just until batter comes together. Add zucchini and all but a couple tablespoons of chocolate chips. Continue folding until clumps of dry ingredients are mixed in.
- Pour batter into prepared 12' x 4' loaf pan and sprinkle the top with remaining chocolate chips. Bake for about 45 minutes or until zucchini bread is fully cooked in the center.
- Allow bread to fully cool before slicing. Enjoy!
