This Chocolate Zucchini Bread is soft, scrumptious and full of healthy zucchini, whole grains (or gluten free), and unrefined sweeteners.
Huge Zucchinis growing at Your House?
Monstrous zucchini grow in the garden when you are out of town for four days and the best way to use monstrous zucchini is in zucchini bread.
This chocolate version is trickster zucchini bread because children cannot see the green strands of zucchini hidden inside. If you have children who are scared of green things, make this version. Plus, it’s so yummy!
Zucchini is good for you
Zucchini is a great little vegetable to include often in your diet. I love sauteed zucchini as a quick summer side. This roasted veggies and pasta dish is another great way to use up some zucchini.
Zucchini is full of important fiber, vitamins and antioxidants that aid in digestion, heart health and even eye health. Eat more zucchini!
Healthy and Delicious
I love this bread first, because it uses up monstrous zucchini and second because it is made with whole grains (or gluten free flours), unrefined sugars and is dairy free – all requirements here at my house, if I want all my children to be able to eat it.
This bread can also be made egg free with flax eggs or aquafaba. The bread doesn’t rise quite as much but it is still just as delicious.
Chocolate Zucchini Bread
2 eggs
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup melted coconut oil
1/4 cup milk (I use almond)
1 cup grated zucchini, squeezed of excess moisture
1/2 cup coconut sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsweetened cocoa or cacao powder
3/4 cup einkorn flour or gluten free flour
1/3 cup oat flour
1/3 cup almond flour
1/3 cup chocolate chips
Instructions
Preheat oven to 400 degrees.
Prepare a bread pan with parchment paper in it.
In a medium sized bowl, add eggs, applesauce, maple syrup, melted coconut oil and milk. Stir.
Add grated zucchini, coconut sugar, baking soda, baking powder, salt and cocoa powder. Stir again.
Add flours and chocolate chips. Next, stir until just barely combined.
Pour the batter into the prepared bread pan. If desired, sprinkle some chocolate chips on the top of the loaf.
Finally, bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
Let the bread cool for 10 minutes before cutting it. Store bread in fridge for a week or freeze it. For easy access to slices in the freezer, or for quicker thawing, freeze it after it is sliced.
Recipe Source – minimalistbaker.com.
