Double Chocolate Zucchini Bread

There’s nothing like the chocolate and zucchini combination, and this Double Chocolate Zucchini Bread is living proof! It’s moist, fluffy and packed with zucchini and big chocolate flavor. There’s no refined sugar, it’s dairy and gluten-free, and it’s so easy to make!

Author: Flavor the Moments

Category: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 10 servings

Calories: 259 kcal per serving

Ingredients

2 - eggs
¾ cup - maple syrup
⅓ cup - coconut oil
¼ cup - unsweetened almond milk
1 tsp - vanilla extract
1 cup - oat flour
1 cup - almond flour
½ cup - unsweetened cocoa powder
1 tsp - baking powder
½ tsp - baking soda
¼ tsp - salt
2 cups - zucchini
⅓ cup - mini dark chocolate chips
⅓ cup - unsweetened shredded coconut

Instructions

Preheat the oven to 350 degrees F. Grease a standard size loaf pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, maple syrup, oil, almond milk and vanilla until combined.
Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.
Fold in the grated zucchini, chocolate chips and coconut until incorporated, then pour into the prepared pan and spread evenly.
Bake for 50-55 minutes on the middle rack of the oven until set and a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and cool completely on a wire rack. Slice, serve and enjoy!