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Chocolate Zucchini Bread | This easy Chocolate Zucchini Bread recipe is moist, chocolatey, & lightly sweetened with unrefined coconut sugar. It hides the vegetable so well you won't know you are eating it! {Gluten & Dairy Free} | thenourishedfamily.com

Chocolate Zucchini Bread {Gluten & Dairy Free}

This easy Chocolate Zucchini Bread recipe is moist, chocolatey, & lightly sweetened with unrefined coconut sugar. It hides the vegetable so well you won't know you are eating it! {Gluten & Dairy Free}
Course Bread, Dessert, Kid Food, Snacks
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 1 loaf
Author Rashele Birmingham

Ingredients

  • 1/2 cup refined coconut oil
  • 2 large eggs room temperature is best
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup raw cacao powder
  • 1 cup Namaste Organic Gluten Free Flour Blend or substitute wheat flour
  • 1 tsp baking soda
  • 1/2 tsp Celtic sea salt
  • 1 1/2 - 2 cups shredded zucchini see notes
  • 1 cup dark chocolate chips >70% cocoa, divided

Instructions

  1. Preheat oven to 350 F. Grease 9 x 4 inch loaf pan.
  2. Mix wet ingredients until well combined.
  3. Add dry ingredients and mix until combined (be careful not to over mix).
  4. Add zucchini & fold in by hand with a spatula.
  5. Add 3/4 cup bitter chocolate chips. Fold in by hand with a spatula. Batter should be moist and easy to work with (if it looks dry or crumbly add another 1/2 cup of zucchini to equal 2 cups total).
  6. Pour batter into greased loaf pan. Sprinkle remaining 1/4 cup of chocolate chips on top. Bake at 350 F for 50-55 minutes or until an inserted toothpick comes out almost clean.
  7. Cool 15 minutes before removing from loaf pan.
  8. Stores on counter in airtight container for 4 days or in the fridge for up to one week.

Recipe Notes

  1. If the batter looks dry or crumbly increase your shredded zucchini to 2 cups total to help add more moisture to the batter.
  2. When serving this bread for breakfast I like to cut the chocolate chips down to 1/2 cup and decrease the coconut sugar to 1/2 cup. Still tastes excellent but it is less sweet!
  3. This batter makes great cupcakes (16 cupcakes usually). Fill cupcake linter 2/3 full & bake for 20 minutes.