Double Chocolate Zucchini Bread
Double Chocolate Zucchini Bread is a deliciously rich and chocolaty treat. Made with cacao powder and chocolate chips; makes this bread chocolaty and super moist!
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Servings: 8 slices
Equipment
- vegetable grater
- 9 by 5 loaf pan
- medium mixing bowl
- whisk
- spatula
Ingredients
- 1½ cups grated zucchini (fine) packed (about 1 medium zucchini)
- ½ cup coconut oil melted, cooled to room temp
- ⅓ cup sugar
- ¼ cup pure maple syrup room temp
- 2 eggs room temp
- 1 tsp vanilla
- 1 cup all-purpose flour
- ½ cup cacao powder or cocoa powder
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¾ cup chocolate chips semi-sweet or dark chocolate, divided
Instructions
- Preheat the oven to 350°F.Grease a loaf pan with nonstick cooking spray. Coat the bottom and sides.
- Grate zucchini (fine grate) using a vegetable grater, a food processor with a grating attachment, or mandoline.
- In a medium bowl, whisk oil and sugar together until well combined. Add in maple syrup, eggs, and vanilla. Whisk until fully incorportated.
- Stir in zucchini using a spatula.Add in flour, cacao powder, baking soda, baking powder, and salt. Stir until well combined.Stir in about half of the chocolate chips, reserving the other half for the top.Pour batter into prepared loaf pan. Sprinkle with reserved chocolate chips.
- Bake 50-55 minutes check by inserting a toothpick in the center. Continue baking until a toothpick comes out mostly clean (a couple of crumbs attached is fine).Let cool at least 10 minutes before transferring to a cooling rack.
- Store bread in an airtight container for 3-4 days or freeze up to 3 months.