Updated: Apr 23
A rich, moist bread perfect for breakfast or a snack.
If there is one veggie who out-produces all the others in my garden, hands-down, no contest, it is the zucchini. Throughout the summer we have piles of this robust squash to experiment with. And while we most often bake up classic spiced zucchini bread, we enjoy plenty of this chocolate version too. This gluten-free bread recipe is a favorite for my girls to bake and eat. This bread feels like a rich indulgence - but can you really feel guilty when you are eating veggies straight from the garden?
Double-Chocolate Zucchini Bread
Prep Time: 20 min. Bake Time: 60 min. Bake Temp: 350 F
1 2/3 cup flour (substitute 1 to 1 gluten-free all purpose flour)
1/3 cup Dutch processed cocoa powder
1 1/2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2/3 cup brown sugar
1/4 cup chocolate chips (we love dark chocolate chips)
2 large eggs
1 tsp pure vanilla extract
1/4 cup milk
1/2 cup coconut oil
2 cups shredded zucchini
1. Preheat oven to 350 degrees . Prepare a loaf pan with non-stick spray.
2. In a large bowl, whisk together flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Stir in chocolate chips and sugar (breaking up any clumps) and set aside.
3. In a small bowl, whisk together the eggs, vanilla, milk and oil. Stir wet ingredients into the dry ingredients. Add in the zucchini and mix well.
4. Transfer the batter to the prepared baking pan and bake for 55 minutes to 1 hour, or until a toothpick comes out clean. Cool in the pan for 10 minutes before cooling completely on a wire rack.