Double Chocolate Zucchini Bread
This delicious Double Chocolate Zucchini Bread is so moist with rich chocolate flavor, and it's hard to believe by looking at it that it contains no butter or oil! I love butter, but this just works! This lovely chocolate loaf cake features a whole heap of hearty nutritious ingredients while still feeling completely like dessert. There's also a gluten-free option to use oat flour in place of wheat flour. If your garden is exploding with zucchini and you find you have more than you can eat for the Summer, then making a tasty treat 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. The loaf will be a bit shorter, but it works great and I often make it this way.
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
For this recipe I recommend bittersweet chocolate between 60% and 70% cocoa solids. Do not use milk chocolate because there is not enough cocoa to add the chocolate taste. Milk chocolate is often more than 70% sugar.
I would say that you could use agave syrup or brown rice syrup, but I would not recommend honey because honey has a higher sugar content than maple syrup and the loaf will be too sweet. It is also more viscous so the loaf will be more gummy.
I have only tested this recipe using eggs, but if you wish to try and make this loaf vegan, I would suggest trying to use a flax egg which is 1 tablespoon of ground flax seeds mixed with 3 tablespoons of water per egg. Let it stand until thickened before adding it to the batter.
Yes, if you avoid wheat, you can us oat flour. See my substitutions below.
Yes! If you are intolerant to gluten, you can make this loaf by replacing the wheat flour with 1 cup of oat flour which weighs about 120g. The loaf will be slightly more crumbly and delicate while warm, so be sure to let it cool completely before attempting to slice it.
It's EASY! Just put 1 cup (100g) of whole rolled oats in a food processor and process until they are finely ground into a a fine dusty flour. That's all there is to it!
This loaf will keep at room temperature for up to 2 days if wrapped well and stored in an airtight container. If you would like to keep it longer, then I suggest storing it in the refrigerator. It will stay moist and delicious!
Check out more of Christina's Loaf Cake recipes:
The BEST Chocolate Chip Banana Bread
Amazing Healthier Chocolate Chip Macadamia Nut Banana Bread
Peanut Butter Chocolate Swirl Banana Bread
Chocolate Chip Pound Cake with Chocolate Ganache
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Pairing
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Video
Double Chocolate Zucchini Bread (with gluten-free option)
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.
Great recipe - very chocolatey but not too sweet. I might have squeezed too much moisture from the zucchini or left it to bake a minute or two too long - the bread came out just a teensy bit too dry - but I will definitely make this again! It was really easy to make and it came out beautifully. And it feel sort of healthy, which means I can eat thicker slices. 🙂
Thank you Sharon! Glad you enjoyed the recipe 🙂