Chocolate Zucchini Bread

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Summary

Yield
Loaf
SourceRecipe adapted from Two Peas and Their Pod
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Description

Out of recipe ideas for your never-ending harvest of summer zucchini? This chocolatey goodness is the perfect dessert for a summertime barbecue. The best part is, you can’t even taste the zucchini. Added bonus: this recipe is dairy-free and refined sugar free! 

Ingredients

1 cup
flour, all-purpose
1/2 cup
cocoa powder
1 teaspoon
baking soda
1/2 teaspoon
salt
2
egg
1/2 cup
coconut oil (melted)
3/4 cup
maple syrup
1 teaspoon
vanilla
1 1/2 cup
zucchini (shredded)
3/4 cup
chocolate chips, non-dairy (plus more to sprinkle on top)

Instructions

Preheat oven to 350°F and grease 9’’x5’’ bread pan, set aside. In a large bowl combine flour, cocoa powder, baking soda and salt. Whisk to combine. In a medium bowl combine the two eggs, coconut oil, maple syrup and vanilla and again whisk together. Pour half the wet ingredients into the dry ingredients and slowly begin to stir. Add remaining wet ingredients and stir until just combined, be careful not to overmix. Add in shredded zucchini and chocolate chips and mix until everything is evenly incorporated. Pour mixture into greased bread pan and sprinkle some chocolate chips on the top. Place in oven and cook for 50-60 minutes. Test for doneness by sticking a thin skewer in the center and if it comes out clear with no batter streaks, it’s done! Let cool on counter for 5-10 minutes.