Chocolate Zucchini Bread
This homemade chocolate zucchini bread is so flavorful and tasty. Try this guilt-free recipe that is naturally sweetened and uses a vegetable! Be sure to check out my other zucchini recipes like butter Parmesan zoodles and chocolate zucchini mug cake.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Total Time: 0 hours
- Yield: 1 (9 x 5) loaf 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup shredded zucchini (about 1 medium)
- ½ tsp salt
- ½ cup liquid coconut oil
- ¾ cup honey and/or maple syrup*
- 1 large egg
- 2 tsp vanilla extract (try my homemade recipe)
- 1 ¾ cups flour
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup chocolate chips, optional
Instructions
1. Line a colander with a tea towel, or a thin kitchen towel. Shred the zucchini using a box grater into the colander and sprinkle with the salt. Let it sit for 10 minutes while you continue with the recipe.
2. Preheat the oven to 350F. Line an 8”x4” or 9”x5” loaf pan with parchment paper and set aside.
3. In a large bowl, or the bowl of a stand mixer, combine the coconut oil, honey/maple syrup, egg, and vanilla extract. Whisk together, or mix on medium until well combined.
4. Add the flour, cocoa powder, baking powder, and baking soda, and stir the dry ingredients into the batter with one or two rounds of the bowl.
5. Pull up the corners of the towel and twist the zucchini so you wring out the excess moisture. Twist and wring as much as you possibly can, and then add the zucchini to the batter. Do not rinse the zucchini!
6. Give the batter a few more rounds of stirring, or stir on low in a stand mixer, until everything is JUST combined.
7. Pour into the prepared loaf pan and top with chocolate chips, if desired. Bake for 45-55 minutes, or until a knife inserted in the center of the loaf comes out clean (minus the chocolate chips).
8. Let the chocolate zucchini bread cool completely before slicing.
Notes
- * The flavor of honey really comes through in this recipe. If that bothers you, I recommend splitting the sweetener so it’s 50/50 honey and maple syrup.
- Freezes well. Easy to make 2x back to back.
- Easy for double or triple batches. I like to make double or triple batches back to back so each batch gets the right amount of ingredients. You still save time though, because all the ingredients are already out, and you still end up washing just the one bowl and spoon when you’re completely done. All the loaves can bake at the same time, but you may need to add a few extra minutes.
Nutrition
- Calories: 324
Find it online: https://dontwastethecrumbs.com/chocolate-zucchini-bread/
