Double Chocolate Zucchini Bread

It's hard to believe by looking at this decadent delicious Double Chocolate Zucchini Bread that it is dairy-free! I mean... it's hard to find recipes on this site that don't contain butter (because I love butter), but this just works! This lovely loaf cake features a whole heap of hearty nutritious ingredients while still feeling completely like dessert.

Do you have a million zucchini in your fridge right now? I do! My garden has just exploded with zucchini this year and I have more than I can keep up with so making a chocolate loaf seems like the right thing to do.

WHY YOU WILL LOVE THIS RECIPE

• Easy to make - this loaf is very simple. You mostly just mix all of the ingredients in one bowl starting with the wet ingredients. It comes together in less than 5 minutes!
• Rich chocolate flavor - this loaf is made with pure melted dark chocolate instead of cocoa powder and it really gives it such a deep chocolate taste while also providing the fat from cocoa butter.
• Double chocolate - there's melted chocolate in the batter and lots of dark chocolate chips throughout AND on top!
• Fresh zucchini bread - freshly grated zucchini is baked right into this loaf and you won't even know it. It's a great way to use up all those Summer squash that come in all at once!

INGREDIENTS

• Almond Butter - this replaces any type of oil or butter in this loaf and you'll be surprised at how delicious and moist it comes out!
• Dark chocolate - yes, there's melted dark chocolate right in the batter instead of using cocoa powder. This makes it ultra luxurious. I prefer 70% bittersweet chocolate, but 55 or 60% will also work (the loaf will just be a tad sweeter).
• Maple syrup - pure maple syrup adds lots of moisture and also rich complex sweetness. This loaf is made without added refined sugar so the only sweetness comes from maple syrup and the sugar that is in the chocolate.
• Eggs - 2 whole eggs will provide structure in this zucchini bread. I have not tested any egg replacements to make this vegan, but feel free to try!
• Almond flour - fine almond flour (from blanched almonds) adds protein that is necessary to add structure to the loaf. It also makes it extra soft and moist.
• All-purpose flour or oat flour - simple unbleached all-purpose flour provides perfect structure to this loaf. You can also make it gluten-free by substituting oat flour which is super nutritious and also helps bind the loaf. Oats contain a soluble fiber called "beta-glucan" that absorbs water and swells to create a type of gel structure.

STEP BY STEP INSTRUCTIONS

This recipe is SO EASY and you can make it all with a bowl and a whisk -- no mixer required if you don't have one!

• STEP 1). Combine wet ingredients. Place melted chocolate into a large mixing bowl. Whisk in maple syrup, almond butter or peanut butter and vanilla extract until smooth and fully incorporated. Whisk in eggs one at a time.
• STEP 2). Add grated zucchini. Mix in drained grated zucchini.
• STEP 3). Combine dry ingredients. Blend all-purpose flour or oat flour, almond flour, baking powder, baking soda and salt in a medium bowl and whisk well without any lumps.
• STEP 4). Combine wet and dry ingredients. Add the flour mixture to the bowl with the chocolate mixture and stir gently until no dry spots remain.
• STEP 5). Add chocolate chips. Fold in the chocolate chips.
• STEP 6). Bake. Scrape batter into prepared pan and top with extra chocolate chips and bake for 40-50 minutes until a toothpick inserted into the center comes out without any wet batter. Let cool completely before removing from pan.

EXPERT BAKING TIPS

• If you choose the gluten free option and use oat flour, the loaf will be slightly more crumbly but it will be SO moist! Make sure you let the loaf cool completely and then chill it for 1 hour before slicing.
• Do not skip the step of squeezing the liquid out of the zucchini. Zucchini is mostly composed of water so it is important to drain most of it in order to get the right consistency in the batter.
• I highly recommend bittersweet chocolate for this recipe with at least 70% cocoa solids. The solids are a part of what builds the structure in this loaf, and it also helps control the sweetness.

RECIPE FAQ

Check out more of Christina's Loaf Cake recipes:

The BEST Chocolate Chip Banana Bread

Amazing Healthier Chocolate Chip Macadamia Nut Banana Bread

Mini Date Loaf Cake

Peanut Butter Chocolate Swirl Banana Bread

Chocolate Chip Pound Cake with Chocolate Ganache

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Pairing

Craving more chocolate? Check out these recipes:

Double Chocolate Zucchini Bread (with gluten-free option)

Christina Marsigliese

Incredibly moist and INSANELY chocolatey zucchini bread made without any added refined sugar nor dairy and even with a gluten-free option.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Servings 10 servings

Ingredients

  

• 4 oz 113g bittersweet chocolate (70% cocoa), melted
• ⅔ cup 160ml pure maple syrup
• ½ cup 120ml natural almond butter or peanut butter, unsweetened and well-stirred
• 1 teaspoon 5ml pure vanilla extract
• 2 large eggs room temperature
• 1 ½ cups 200g lightly packed grated zucchini, squeezed to drain excess liquid
• 1 cup 142g all-purpose flour (or ¾ cup oat flour for gluten-free option)
• ¾ cup 75g fine almond flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup 113g dark chocolate chips plus extra for topping

Instructions

 

• Preheat your oven to 350°F degrees. Line an 8.5x4.5-inch or 9x5-inch loaf pan with parchment paper. I prefer the smaller pan size for a taller loaf.
• Place melted chocolate into a large mixing bowl. Whisk in maple syrup, almond butter or peanut butter and vanilla extract until smooth and fully incorporated. Whisk in eggs one at a time. Mix in grated zucchini.
• Combine all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl and whisk to blend well without any lumps. Add it to the chocolate mixture and stir gently until no dry spots remain. Fold in chocolate chips.
• Scrape batter into prepared pan and smooth out the surface. Scatter extra chocolate chips on top. Bake for 40-50 minutes until the surface feels firm and a toothpick inserted into the center comes out without any wet batter. For an 9x5 inch loaf, check after 40 minutes, and for an 8.5x4.5-inch pan it will take closer to 50 minutes. It will also take longer if you use oat flour.
• Let cool completely before removing from pan. Slice and serve! Store any leftovers in an airtight container in the fridge.

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