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+ servings
Double chocolate zucchini loaf sliced on a board

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread is moist and fluffy with the goodness of whole grain oat flour and almond flour. There's no refined sugar, dairy or gluten, and it's so easy to make!
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Ingredients

  • 2 large eggs
  • 3/4 cup maple syrup sub with your favorite sweetener
  • 1/3 cup coconut oil sub with your favorite oil
  • 1/4 cup unsweetened almond milk sub with your favorite dairy or non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1 cup almond flour not almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups grated zucchini about 2 medium zucchini
  • 1/3 cup mini dark chocolate chips or your favorite
  • 1/3 cup unsweetened shredded coconut optional

Instructions 

  • Preheat the oven to 350 degrees F. Grease a standard size loaf pan with cooking spray and set aside.
  • In a large bowl, whisk together the eggs, maple syrup, oil, almond milk and vanilla until combined.
    2 large eggs, 3/4 cup maple syrup, 1/3 cup coconut oil, 1/4 cup unsweetened almond milk, 1 teaspoon vanilla extract
  • Add the oat flour, almond flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and whisk until well combined and no lumps remain.
    1 cup oat flour, 1 cup almond flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
  • Fold in the grated zucchini, chocolate chips and coconut until incorporated, then pour into the prepared pan and spread evenly.
    2 cups grated zucchini, 1/3 cup mini dark chocolate chips, 1/3 cup unsweetened shredded coconut
  • Bake for 50-55 minutes on the middle rack of the oven until set and a toothpick inserted into the center comes out with moist crumbs. Remove from the oven and cool completely on a wire rack. Slice, serve and enjoy!

Notes

  • Pro tip: Grate the zucchini up to 2 days in advance. There's no need to squeeze out the excess liquid from the zucchini before adding it to the batter. 
  • Oat and almond flours lend a soft cake-like texture to this bread which makes it a bit crumblier than typical quick bread recipes.
  • Store this chocolate zucchini loaf at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving: 1slice, Calories: 321kcal, Carbohydrates: 34g, Protein: 7g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 37mg, Sodium: 193mg, Potassium: 298mg, Fiber: 5g, Sugar: 18g, Vitamin A: 104IU, Vitamin C: 5mg, Calcium: 122mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!