Double Chocolate Zucchini Bread
This Double Chocolate Zucchini Bread is the best way to use up that garden fresh zucchini. This loaf is super moist and perfect for breakfast or snack.
Servings: 12 slices
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Ingredients
- 1 2/3 C gluten free all purpose flour
- 1/3 C Dutch processed cocoa powder
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2/3 C light brown sugar or coconut palm sugar
- 1/4 C mini chocolate chips
- 2 eggs
- 1 tsp vanilla extract
- 1/4 C milk of choice*
- 1/2 C canola oil
- 2 C zucchini shredded**
Instructions
- Preheat oven to 350 degrees and spray a 9x5 loaf pan with non-stick spray.
- In a large bowl, sift and whisk together the flour, cocoa powder, xanthan gum, baking powder, baking soda and salt. Stir in the mini chocolate chips and sugar (breaking up any clumps) and set aside.
- In a small bowl (or large measuring cup), whisk together the eggs, vanilla, milk and oil. Stir into the dry ingredients. Add in the zucchini and mix well.
- Transfer the batter to the prepared baking pan and bake for 55 minutes to 1 hour, or until a toothpick comes out clean. Cool in the pan for 10 minutes before cooling completely on a wire rack.
- Store bread wrapped tightly with plastic wrap at room temperature up to 3 days. You can also freeze the bread and defrost at room temperature as needed.
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Notes
* I have made this recipe with regular dairy milk and non-dairy milk. For non-dairy, I prefer coconut milk from the carton in the refrigerated section.** I've shredded zucchini with a box grater and with my food processor. I prefer the texture of the finer zucchini from the food processor in this bread. Just be sure to add any liquid that comes out of the zucchini to the bread. It helps the bread stay moist since there is very little milk called for in the recipe.
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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