Chocolate Zucchini Bread
Prep time
Cook time
Total time
This double dark chocolate chip zucchini bread is bursting with chocolate flavor! I love this warm (can always reheat in microwave) topped with peanut butter and sliced banana for breakfast, or topped with vanilla ice cream for dessert. Delicious!
Author: Audra's Appetite
Recipe type: Breakfast, Snack
Cuisine: American
Serves: 8-12 slices
Ingredients
- 2 cups shredded zucchini, drained and water squeezed out*
- 1 egg
- ¼ cup cashew or almond butter**
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour***
- ¼ cup tapioca flour
- ½ cup cocoa powder****
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon instant expresso powder*****
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Mix together zucchini, egg, nut butter, maple syrup, and vanilla extract in small bowl. In separate bowl, combine all dry ingredients. Fold wet ingredients into flour mixture and stir in chocolate chips.
- Bake at 350 degrees F for about 45-50 minutes or until set and toothpick comes out mostly clean.
- This also bakes well as muffins! 350 degrees for about 20 minutes; makes 12 muffins.
Notes
*about 11 ounces or 320 grams
**or melted butter or oil (I've tried coconut and avocado)
***1 cup all-purpose, white whole wheat, or all-purpose gluten-free baking blend can be substituted for the almond and tapioca flours
****I used ¼ cup Hershey’s Dark cocoa and ¼ cup regular cocoa
*****optional; to enhance chocolate flavor. You won’t taste the slightest coffee flavor.
**or melted butter or oil (I've tried coconut and avocado)
***1 cup all-purpose, white whole wheat, or all-purpose gluten-free baking blend can be substituted for the almond and tapioca flours
****I used ¼ cup Hershey’s Dark cocoa and ¼ cup regular cocoa
*****optional; to enhance chocolate flavor. You won’t taste the slightest coffee flavor.
Recipe by Audra's Appetite at https://audrasappetite.com/chocolate-zucchini-bread/