Chocolate Zucchini Bread
Serves: 4-6
Preparation Time: 30 minutes
Cooking Time: 60 Minutes
This might be the ultimate treat. This mouthwatering bread combines the rich, deep flavors of cocoa with the wholesome goodness of fresh zucchini, creating a symphony of flavors and textures that will leave you craving more.
Made with naturally sweet ingredients like organic maple syrup, each bite bursts with chocolatey delight. What truly sets this bread apart is its guilt-free ingredients — no added oil or refined sugar, just pure, nutritious ingredients. The addition of a flax egg and gluten-free oat flour ensures it's as wholesome as it is delicious.
With simple steps and wholesome ingredients, this recipe is a delight for your palate and a nourishing treat for your body. Whether you're whole-food, plant-based, or committed vegan, or simply seeking a healthier twist on a classic favorite, this Chocolate Zucchini Bread promises a delightful journey of taste and satisfaction. So preheat your oven, gather your ingredients, and prepare to savor every irresistible bite of this wholesome, healthy indulgence.
Ingredients
Oat Flour Version:
1 flax egg ( made from 1 tablespoon flaxseed meal + 3 tablespoons filtered water)
1 cup shredded zucchini (from about 1 medium zucchini)
1/4 cup peanut butter
1/4 cup almond butter
1/2 cup pure maple syrup
1 tsp vanilla bean powder
1 tbsp apple cider vinegar
1/2 cup organic soy milk (or any plant milk)
1 cup gluten-free rolled oats
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/3 cup Enjoy Life! chocolate chips
Almond Flour Version:
1 flax egg ( made from 1 tablespoon flaxseed meal + 3 tablespoons filtered water)
1 cup shredded zucchini (from about 1 medium zucchini)
1/2 cup almond butter
1/2 cup pure maple syrup
1 tsp vanilla bean powder
1 tbsp apple cider vinegar
1/2 cup organic soy milk (or any plant milk)
1 cup almond flour
1/2 cup unsweetened cocoa powder
2 tsp baking soda
1/3 cup Enjoy Life! chocolate chips
Directions
Cooking Instructions:
Preheat oven to 350° F.
Line an 8“ x 4” inch baking pan with parchment paper .
Make the flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of filtered water in a small glass or bowl. Let stand for 5 minutes so that it thickens up.
Shred zucchini and, using a clean dish towel, squeeze to remove excess moisture.
Place shredded zucchini in a large bowl. Mix in the flax egg, nut butter, maple syrup, vanilla extract, apple cider vinegar, and plant milk until well combined.
Add in the oat or almond flour, cocoa powder, and baking soda. Mix until well combined. Fold in chocolate chips.
Pour batter into parchment paper lined loaf pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean or with just a few crumbs attached.
Place additional chocolate chips on top so they melt on the hot bread and place the bread while still in the loaf pan on a wire rack for 10-15 minutes.
Remove bread from pan, place on cooling rack and allow it cool completely.
Once bread has cooled, you can cut and serve.
Stores well in the refrigerator for up to a week or freezes up to 6 months.
Enjoy!
NOTE: When I originally made the Almond Flour version, I used only 1 tsp of baking soda and the bread sank in the middle. I believe this is due to the heavier fat content of the almond flour (versus the oat flour). Using 2 tsp of baking soda should help prevent this.
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