How is your zucchini inventory at these days? I’ve noticed my zucchini bread recipe is quite active lately so I’m sharing another zucchini bread recipe that’s slated for my next cookbook.
I don’t have a variety of pictures for this recipe because I tend to focus on getting one good photo that works well in a cookbook format, versus the myriad of photos I try to take when I’m sharing a recipe for this site. Time is of the essence right now since I have a book deadline looming and I lost a week or so of work time thanks to computer problems. First world problems. Onward.
Simple Chocolate Frosting
This chocolate bread is not too decadent but just enough to eat as an everyday snack cake. You can make it even less decadent by excluding the chocolate chips, or take it in the other direction by spreading a simple chocolate frosting or dripping a chocolate ganache over the top once the bread has cooled. I’ll leave the extras up to you but I’ve included a simple chocolate frosting with diary-free options that’s also going in the next book.
And for International folks you may be happy to see both metric and Imperial measurements, which is a requirement for the next book and something I’ll try to provide for all future recipes. Cheers!
Chocolate Zucchini Bread
This recipe is quite flexible, so feel free to bake it in a bread pan, a square baking pan so you have cake squares, or make muffins/cupcakes using the batter. The cupcakes will bake a bit faster than the bread or cake. It works well in a loaf pan at least 7.5 inches x 3.5 inches (19 cm x 8.9 cm), or an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan.
If your zucchini is wet, place it in a towel and wring out the excess moisture, or place it in a strainer and press out the excess moisture.
Ingredients
- 2 cups (200 g) grated or finely shredded zucchini (about 1 zucchini)
- 4 large eggs
- 2 tablespoons (30 ml) olive oil (or unsalted butter, ghee, or coconut oil)
- 1/3 cup (90 ml) maple syrup or honey
- 1 teaspoon of vanilla extract
- 1/3 cup (35 g) coconut flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (56 g) chocolate chips
Method
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Grease your baking pan and line the bottom with parchment paper. Dust the sides with coconut flour. If you’re after easy release, line the entire pan with parchment paper.
- In a food processor or mixer, blend the zucchini, eggs, oil, maple syrup, and vanilla. A food processor will further break up the zucchini so you won’t see any zucchini in the baked bread.
- Blend the flour, cocoa, baking soda, and salt into the wet batter and let the batter sit for a few minutes.
- Mix in the chocolate chips and pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Store covered at room temperature for several days or in the refrigerator for a few weeks.
Makes one loaf
Simple Chocolate Frosting
This recipe frosts about 8 cupcakes or the top of one layer of cake or loaf of sweet bread. To frost a two layer cake or have a thicker layer of frosting just double this recipe.Ingredients
- 1 cup (168 g) chocolate chips or chopped chocolate
- 1/3 cup (171 g) unsalted butter (or coconut oil, palm shortening, or ghee)
- 1 teaspoon vanilla extract
- pinch of salt (less than 1/8 teaspoon)
Method
- Place about 1 cup of water in a saucepan, set the saucepan on a low medium heat and bring the water to a simmer.
- Place a glass bowl on top of the saucepan and add the chocolate chips and butter.
- Melt the chocolate and butter slowly, stirring occasionally.
- When the chocolate is just about to finish melting, turn of the heat and stir the frosting until creamy. Add the vanilla and salt and stir to blend well.
- Cool the frosting at room temperature for 30 minutes or so, or chill in the refrigerator for 5 minutes or so to speed up the cooling process.
- Store covered in the refrigerator for a few weeks. Gently re-warm to use as frosting again.
Makes 1 1/4 cups of frosting
Yay, a zucchini bread recipe with coconut flour! I can’t wait to try this one. Thank you.
you’re welcome 🙂
I’m eating some right now (sans frosting) with my coffee. 🙂 Delicious and such a nice texture. Have you tried adding any spices to this recipe? I’m thinking next time (this is already the second batch I’ve made, so batch three will probably be coming next week) I might try it with some cinnamon or even nutmeg….
honestly I haven’t had enough time to experiment with the spices but I totally agree, cinnamon and even some chili powder might be great!
I made it with espresso and cinnamon over the top delicious!!
Wow, that sounds decadent!
Thank you, thank you, thank you for putting in the metric measurements as well! It makes such a difference. I have been put off buying some American etc cookbooks even though I love some of the recipes simply because I have to fiddle around to get the right ratios due to having to convert everything as well as the apparent differences in cup and spoon measurements etc. Thank you once again – I look forward to trying this!
You’re welcome 🙂 (now I just hope I they’re correct!)
I’ve made this recipe twice. Both times I omitted the chocolate chips and used xylitol without changing anything. The first time I used 1/3 cup xylitol the second I used 1/4 cup. I weighed all the ingredients that had a weight and it’s been fantastic. I like the 1/4 cup xylitol the best. I like this recipe as brownies and they are the best cold out of the refrigerator.
I can’t have honey or the maple syrup–do you know how much I could use to substitute with Erythritol or another artificial sweetner? I guess what I need to know is the sweetening power or substation of honey-and if I would need additional liquid?
I’d suggest 1/2 to 3/4 teaspoon stevia plus 1/3 cup coconut milk or other milk. I haven’t tested this though.
ok great–thanks so much-I will give it try
oops! This comment was supposed to go here, not to the previous comment!
I’ve made this recipe twice. Both times I omitted the chocolate chips and used xylitol instead of maple syrup without changing anything. The first time I used 1/3 cup xylitol the second I used 1/4 cup. I weighed all the ingredients that had a weight and it’s been fantastic. I like the 1/4 cup xylitol the best. I like this recipe as brownies and they are the best cold out of the refrigerator!.
Thanks for adding this! I’m sure this will help many folks who sub with xylitol or want to. Best wishes.
I love your recipes and thank you for such a great website! I made the chocolate zucchini bread (I doubled the recipe to make two loaves). The recipe came out a little watery at the bottom. Does that mean it needed more time in the oven? I know every oven is different but the knife came out clean on the test. Any thoughts would be helpful. Thanks again for a great site and keep up the great work! I will be on the look out for your cookbooks.
Thanks! Yes, the zucchini was probably a bit too moist. For the next time, a few things to try: wring out the moisture from the zucchini in a towel, or drain the zucchini in a colander by pressing on it and also dry it off with paper towels.
This was delicious! My 3 year old helped me make it and has been asking for more “bikini bread”.
oh that’s so cute! Love it 🙂
Hi I was wondering if I could use the gluton free all purpose flour instead of the coconut flour?
sorry, I don’t know, but I suspect not because coconut flour measurements are not exchangeable with other flours, in general.
I just made this (without the frosting) and it is SO GOOD! Super moist and chocolatey- you can’t tell at all that there is zucchini in there. Great recipe. Thank you!
Yay! thanks!
I’ve made this several times (w/o the frosting) & like it a lot. Has anyone successfully doubled the recipe & baked in a 9×13 pan?
First off, this recipe was absolutely amazing!
For anyone looking for a lower carb version:
I omitted the sweetener (honey/maple syrup) entirely and instead did 1/3 cup of full fat canned coconut milk + 1/4 tsp of SweetLeaf Liquid Stevia extract. Chopped up a 99% Dark Chocolate bar (~30g worth) and used that instead of chocolate chips. Also made them into 8 muffins in lieu of the original bread idea: they were incredible! Not too sweet at all but insanely chocolatey and moist. Thank you soooo much for the recipe. These things are freaking awesome toasted (broiled in the oven) for a few minutes, then sliced in half and spread with coconut butter. Will be making again, and again, and again.
Love your modifications! thanks so much for sharing with everyone.
Just made them with no choc chips but added ground ginger and put a piece of glace ginger in the centre of each muffin. They are gorgeous!
I wonder if I can used cucumber or marrow instead of zucchinis?
sorry, haven’t tried either.
Is there a way to use egg whites only?
Possibly, but I haven’t tried it. Let us know if you try it.
Delicious bread/ cake. Thank you. Can always count on your recipes. Moist and sweet and gone ! 🙂
Awesome 🙂 Thanks!
Are the 2 cups of zucchini packed tightly or loose?
This recipe is very forgiving on the amount of zucchini you use, but loose for the most part.
Thank you for sharing your gifts with us. I have bought your books and loved your recipes. The zucchini bread was the latest winner. My family loved it. Thanks for helping me to enjoying baking.
Thank you so much for the kind words! So glad you’re enjoying my recipes. Cheers!
New to cooking with gluten free flours. Although the kids gobbled up the bread, mine did not rise like yours? Any idea what went wrong? Did everything as written except add chocolate chips. It was flat almost like a biscotti?!
Is your baking soda fresh or fairly fresh? That’s what helps it rise.
WOW!!!!….I am TRULY impressed with this bread…thank you so much!!!!!!
I made it with the following modifications: 1 tbsp, 2.5 tsps Pyure (sweetener), 1 large egg and 3 egg whites, 1/2 tsp cinnamon and 1/2 tsp baking powder, (taking suggestions and questions from others and the desire to make it airy)…..absolutely delicious…..thank you again so much!
I am on a candida diet and this is a bread I can actually eat….yippeeeeeee!!!!!
great subs! thanks for sharing 🙂
Just made these as my first paleo baking experiment! That being said, cut the recipe in half just in case they didn’t come out too great. I am proud to say they are delicious! I used coconut oil instead of olive oil and honey instead of syrup and the honey definitely is not a subtle taste. I also substituted the chocolate chips for chopped almonds and sprinkled unsweetened coconut flakes on top to give it a nice finish. As another review also said, my bread hardly rose, the final product is maybe an inch tall, give or take. A little disappointing since its less to eat now, but none the less it was still a successful recipe. SUPER moist and spongy like a bread but looks like a brownie. A delicious recipe!
I much prefer maple syrup for this recipe. As for the rise, make sure your baking soda is fresh. The honey could also be impeding the rise as well.
This recipe didn’t fill my loaf pan….just half …I don’t understand I used everything. Anyway, it came out super uffy almost more like cake. The sweetness alone from honey wasn’t enough to make a first impression (I don’t eat many sweets) so I added 1/4 cup sugar (less would of been good too). Flavor of the cocoa is phenomenal! Great recipe
I use a slightly smaller baking loaf pan, 7.5 x 3.5 inches.
I was quite skeptical about this recipe but I tried it yesterday. I knew it was promising when I tasted the almond butter, coconut oil, coconut sugar blend. I finely shredded the zucchini and you would never know that it’s in this bread. I did add 1/3 cup of coconut oil as one of your commenters recommended. My Mom and I both really enjoyed this recipe and I’ve saved it as I plan on making it again. I definitely recommend this recipe. Thank you for sharing!!
Thanks for the feedback and recommendations!
Is the 1/3 cup of flour correct? The batter seems very loose.
Yes, 1/3 cup is correct and this recipe has been tested. Coconut flour absorbs a lot of moisture/liquid as it bakes.