Double Chocolate Zucchini Bread
A double chocolately twist on normal zucchini bread with a few healthier substitutions that will not impact the flavor of this sweet bread.
Servings: 12 slices
Calories: 241kcal
Equipment
Ingredients
- 1/2 cup melted coconut oil sub: avocado oil
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups shredded zucchini, squeezed of excess moisture
- 1/2 cup all-purpose flour
- 1/2 cup wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup dark chocolate chips sub: dairy-free chocolate chips
Instructions
- Preheat oven to 350°F. Grease one 9x5 loaf pan (we used a metal pan).
- In a mixer, combine oil, sugars, and vanilla. Mix in eggs and shredded zucchini.
- In a separate bowl, mix flours, cocoa powder, baking soda, baking powder, salt, and cinnamon. Slowly mix this dry mixture into your wet mixture. Beat until combined. Mix in chocolate chips.
- Move the batter to your prepared loaf pan, and bake at 350°F for 55-65 minutes, or until a toothpick comes out clean when inserted into the center. Remove from oven and cool in pan for 10 minutes before cooling on a wire rack.
Notes
- We tested this bread in a metal loaf pan. If using glass or ceramic, bake time may be a little shorter or longer so keep an eye on it.
- If you have extra zucchini that you can’t use up, go ahead and shred it and freeze it using these instructions!
- To make this bread a little sweeter, use regular chocolate chips instead of dark chocolate.
- Use paper towels to squeeze out excess moisture from the grated zucchini.
Nutrition
Serving: 1slice | Calories: 241kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Cholesterol: 27mg | Sodium: 175mg | Fiber: 2g | Sugar: 16g