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Double Chocolate Zucchini Bread (with gluten-free option)
Incredibly moist and INSANELY chocolatey zucchini bread made without any added refined sugar nor dairy and even with a 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.
