Dark Chocolate Zucchini Bread

June 2, 2017

dark chocolate zucchini breadNo sugar! Say what? I have been experimenting with natural sugars such as dates, 100% pure maple syrup, and honey. No sugar. I have also been experimenting with taking out the flour and using almond and coconut flour. The texture and taste are completely different in my opinion.  Also the use of eggs increase. If you have looked at this recipe you will notice we add 6 eggs instead of 1-2 with plain white or even whole wheat flour. The reason for this is the coconut flour.  Coconut flour needs lots of moisture.  So think of it this way…when you are eating this delicious zucchini bread you are getting in protein, vegetables, and healthy fats. So that brings me to my next new ingredient to baking – Coconut Oil. There are a million uses for coconut oil and to date I have not found one that is bad for you. Google it!  This stuff is amazing!

 

This bread is amazing for a dessert, 3:00 afternoon sweet attach, or even for breakfast. I am eating a piece of it for breakfast as we speak. Yum!

 

 

Print Recipe
Dark Chocolate Zucchini Bread
dark chocolate zucchini bread
Course Breakfast, Deserts
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Breakfast, Deserts
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
dark chocolate zucchini bread
Instructions
  1. Preheat the oven 350F. Line a 8×8-inch baking pan with parchment paper. Set aside.
  2. Shred the zucchini. I use the smaller side of a cheese grater. Next place the shredded zucchini between two paper towels and press out as much water as possible. Set aside.
  3. In a mixing bowl, mash the banana. Next add the eggs, maple syrup, coconut oil and vanilla.
  4. Add all the dry ingredients- coconut flour, almond flour, cinnamon, baking soda, nutmeg, and salt, then stir until evenly combined.
  5. Stir in the shredded zucchini, then fold in 1/4 cup of the dark chocolate chips. Pour the batter into the pan. Sprinkle the dark chocolate square chunks on top. You can also use a handful of dark chocolate chips or chocolate of your choice.
  6. Bake for 30 to 35 minutes. When the toothpick comes out clean from the center it is done. Remove from the oven and let cool on a wire rack for 30 minutes. (If you can wait that long...I myself could not. 😉
Recipe Notes

You could also make these up in cupcake tins for easy portion sizes.

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