Chocolate Zucchini Bread

This easy Chocolate Zucchini Bread recipe is a delicious way to use up your garden zucchini! This Chocolate Zucchini Bread is moist, chocolatey, and with a hidden veggie, this bread is a crowd-pleaser.

Chocolate Zucchini Bread

As summer slowly fades into fall, many people find themselves reaching for comfort foods.

One of the most popular comfort foods happens to be chocolate zucchini bread. This bread is a great way to use up summer zucchini, while still enjoying the flavors of chocolate.

It’s also gluten-free, making it a good option for people with gluten sensitivities.

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Chocolate Zucchini Bread

In a large mixing bowl, add 3 eggs, 1/2 cup avocado oil, 3/4 cup coconut/brown sugar, 1/2 cup dark cocoa powder, 1 1/2 tsp vanilla extract, and mix everything well.

Now add 1 1/2 cup grated zucchini (do not peel zucchini) and mix again well. After that, add 1 cup gluten-free flour, 1 tsp baking soda, 1/2 tsp salt 1/2 cup chocolate chips, and mix everything well again to form a batter.

Now in a loaf pan transfer the batter and sprinkle a few remaining chocolate chips and bake at 350 ºF for 50-60 or until a toothpick is inserted in the center comes out clean with a few moist crumbs.

When it’s baked, let it cool for 15 minutes and then run a knife at the edges and then flip the pan upside down on a plate to take the bread out. If you have used parchment paper then it will easily come out.

Do you peel zucchini for bread?

No, I don’t peel zucchini for bread as it’s the outer layer(skin) that contains antioxidants. And by the way, when we add zucchini it melts while baking the bread, so peeling is just an unnecessary step.

Why do people put zucchini in bread?

As bananas and applesauce act as moist ingredients similarly, zucchini add moisture to the bread and helps to bulk up the cake.

Can you freeze chocolate zucchini bread?

Yes, you can. Slice the bread but keep it in the form of a loaf. When needed thaw the slices as required. Wrap it in a saran wrap and then in foil and you can store it for up to 3 months in the freezer.

How do you know when zucchini bread is done?

The simple way to check whether the bread is ready or not is to insert a toothpick in the center of the loaf and take it out. If it comes out clean with few moist particles then it’s done.

What does zucchini add to zucchini bread?

As many have said, zucchini acts as bananas or apple sauce which adds moisture and is also a good veggie.

why does my zucchini bread sink in the middle?

Grease only the bottom of the pan and let the batter cling to the sides of the pan which will help the bread rise. A crack on the top of the bread is a sign of perfect bread which is caused by escaping steam during baking.

Can you put zucchini bread back in the oven?

In this case, if the cake is moist, it can be returned to the oven for a few minutes to let it cook properly as moisture is a sign of an undercooked loaf.

Is it OK to eat slightly undercooked bread?

No, it’s not the right decision to eat undercooked bread as bread is made of flour and eggs. And eating raw dough or eggs can make you sick as raw eggs contain Salmonella Typhi Bacteria and should never be consumed raw eggs.

I hope you’ll try this recipe and I hope you’ll love it.

Chocolate Zucchini Bread

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

INGREDIENTS

  • 1½ cups Grated zucchini

  • 3 Eggs

  • ½ cup Avocado oil

  • ¾ cup Coconut sugar/ Brown sugar

  • ½ cup Dark cocoa powder

  • 1½ tsp Vanilla extract

  • 1 cup Gluten-free flour

  • 1 tsp Baking soda

  • ½ tsp Salt

  • ½ cup Chocolate chips (2-3 tbsp set aside for topping)

INSTRUCTIONS

  • In a large mixing bowl, add 3 eggs, 1/2 cup avocado oil, 3/4 cup coconut/brown sugar, 1/2 cup dark cocoa powder, 1 1/2 tsp vanilla extract, and mix everything well.
  • Now add 1 1/2 cup grated zucchini (do not peel zucchini) and mix again well. After that, add 1 cup gluten-free flour, 1 tsp baking soda, 1/2 tsp salt 1/2 cup chocolate chips, and mix everything well again to form a batter.
  • Now in a loaf pan transfer the batter and sprinkle a few remaining chocolate chips and bake at 350 ºF for 50-60 or until a toothpick is inserted in the center comes out clean with a few moist crumbs.
  • When it’s baked, let it cool for 15 minutes and then run a knife at the edges and then flip the pan upside down on a plate to take the bread out. If you have used parchment paper then it will easily come out.

TIPS

  • You can use canola oil, melted & cooled coconut oil, melted vegan butter, or melted butter.
  • Try to avoid peeled zucchini, as zucchini with skins are healthier options.
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