Double Chocolate Chip Zucchini Bread
One bowl, simple ingredients, super quick, not too sweet...a great way to use up summer zucchini, SO DELICIOUS!
Servings: 1 loaf (8-10 slices)
Calories: 303kcal
Ingredients
- 2 medium zucchini, grated (about 2 cups grated before squeezing out water)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup or honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet or dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Grease a 9x5 inch bread pan.2. Lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry. 3. In a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Mix in the squeezed-out zucchini. Add the flour, cocoa powder, baking soda, instant espresso, cinnamon, and salt. Mix until just combined. Fold in the chocolate chunks. 4. Pour the batter into the prepared bread pan. Bake for 50-60 minutes, or until the center is just set. If the bread is browning before it's done cooking, cover with foil. Remove the bread and let cool before cutting. Or slice and eat it warm with the chocolate all melty. YUM!
Video
Notes
To Make Gluten Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour.
Storing: This bread keeps well for 2-3 days at room temperature.
Freezing: Cool the bread, wrap well with plastic wrap, then store in a freezer-safe container. Freeze for up to 3 months. Thaw for a few hours on the counter.
Nutrition
Calories: 303kcal
