Happy Fridayyy! We’ve got Double Chocolate Zucchini Bread. 😉
I’m leaving for Europe next week and feel like I have 97 things I need to do before then. Really important things, like getting my eyelashes done, tinting my eyebrows, coloring my hair. You know, general maintenance. 🙂
I’ve also been taking classes at SLT for the past three weeks (more on that soon!) to get my body into Capri shape. With that also comes cleaning up my eating a tad more, which for me is typically cutting down on sugar.
This Double Chocolate Zucchini Bread is the perfect little fix for my sweet tooth when I’m trying to be extra healthy. It’s naturally sweetened with banana and maple syrup, and superrrr chocolatey! Also ridiculously easy to make, which is the only way I bake. 🙂
- 1 1/2 cups of almond flour
- 1/2 cup of gluten free all purpose flour
- 3/4 teaspoons of baking soda
- 1 teaspoon of cinnamon
- 1/4 teaspoon of sea salt
- 1/3 cup of raw cocoa powder
- 2 ripe bananas, mashed
- 2 organic eggs
- 1/3 cup of maple syrup
- 1/2 teaspoon of vanilla extract
- 1 heaping cup of shredded zucchini (gently squeeze out excess water with a paper towel)
- 1/3 cup of chocolate chips
- coconut oil (for greasing the bread pan)
- preheat the oven to 350 degrees.
- grease a bread pan with coconut oil.
- in a medium bowl, mix together the dry ingredients (flours, baking soda, cinnamon, cocoa powder, sea salt).
- in a second medium bowl, mix together the wet ingredients (banana, eggs, maple syrup, vanilla).
- pour the wet ingredients into the dry ingredients and combine.
- fold in the zucchini.
- mix in the chocolate chips.
- pour into a bread pan and bake for 45 minutes (test with a toothpick to ensure it comes out clean).
- allow to completely cool before serving.
Where is the zucchini in the ingredient list?
Oh boy thank you Carla! Wouldn’t want to forget the main ingredient to make it zucchini bread!
oMG i just baked this today and it is SUPER delicious! So yummy, so chocolate ZUCCHINI amazing! Another awesome recipe!
YAY!! So happy you loved it Judie 🙂
dELICIOUS!!! i THINK i NEED TO SQUEEZE THE ZUCCHINI OUT A LITTLE MORE. mINE STAYED A BIT SOGGY IN THE MIDDLE BUT IT DIDN’T MATTER. THE FLAVOR WAS SUPERB!!! I LOVE EATING IT KNOWING IT IS HEALTHY AND NOT FULL OF BAD INGREDIENTS. iN FACT, i AM EATING IT RIGHT NOW. i WILL DEFINITELY TRY MORE OF YOUR RECIPES!
So glad you liked it Tracy! I’m actually go to add the squeezing of the zucchini to my notes as you’re right if you happen to have a watery zucchini it will affect the consistency! Thanks for the feedback!
cAN I USE MORE ALMOND FLOUR OR ANOTHER TYPE OF FLOUR INSTEAD OF THE GF ALL-PURPOSE FLOUR? if so, how much of it?
Hi Ana, only almond flour will make this bread a bit too soft! I haven’t tried any other flour combinations so I don’t want to guess since baking is such a tricky science. I’ll look into it though!