Chocolate Zucchini Bread
Serves 16 (makes 2 loaves)
You'll love this moist, fudgy chocolate zucchini bread! Made with whole wheat flour, coconut oil, and lots of zucchini, this recipe is super delicious and secretly healthy.
Ingredients
- 1¼ cup whole wheat pastry flour*
- 1¼ all-purpose flour
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 1½ cups almond milk, room temp
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- 2 teaspoon vanilla extract
- 2 cups shredded unpeeled zucchini
- 1 cup semisweet chocolate chips, more for sprinkling on top
Instructions
- Preheat the oven to 350°F and lightly spray two 8x4” loaf pans with nonstick spray.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.
- Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.
Notes
*I like to use Bob's Red Mill Whole Wheat Pastry Flour