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.

Optionally, you can add ⅓ cup of chocolate chips to the batter in step 4.

Servings: servings

Calories: 137kcal

Ingredients

2 cups grated or finely shredded zucchini
4 large eggs
2 tablespoons olive oil
⅓ cup maple syrup
1 teaspoon vanilla extract
⅓ cup coconut flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

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.
Pour the 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.

Nutrition