Double Chocolate Zucchini Bread \\ Sweet Laurel

Double Chocolate Zucchini Bread // Sweet Laurel

Double Chocolate?  Yes please!  Zucchini Bread? Yes!! Grain free, refined sugar free and dairy free?  Yes, yes, yes!  Combined into a moist loaf, not too sweet and loaded with superfood ingredients, this treat will rock your world.  It’s decadent, tasty and easy to whip up for tonight’s dessert or your next brunch.  Give it a whirl!

Double Chocolate Zucchini Bread // Sweet Laurel

Double Chocolate Zucchini Bread // Sweet Laurel

Double Chocolate Zucchini Bread

2 cups grated or finely shredded zucchini (about 1 zucchini)

3 eggs

2 tablespoons coconut oil

1/3 cup maple syrup

1 teaspoon of vanilla extract

1/3 cup coconut flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon Himalayan pink salt

1/2 cup chocolate chips (dairy free and refined sugar free)

Optional chocolate glaze: 1/3 cup chocolate chips (melted)

Preheat your oven to 350°F.

Prepare a standard size loaf pan or three mini loaf pans by lining them with parchment paper. Alternatively, you can use a cupcake tin with 12 cupcake liners.

In a food processor or blender, combine the zucchini, eggs, oil, maple syrup, and vanilla.

Blend the coconut flour, cocoa, baking soda, and salt together and mix into the wet batter.

Mix in the chocolate chips and pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

For Optional Chocolate Glaze: Before serving, drizzle the loaves or cupcakes with chocolate sauce.

0 thoughts on “Double Chocolate Zucchini Bread \\ Sweet Laurel

  1. ajburghardt

    This is the first grain free recipe I have made and am wondering how you know when it does baking( what should the final texture be like)? P.S. I made cupcakes instead of the loaf

    1. sweetlaurel

      Hello! So exciting, your first grain free recipe! Congrats!! You will know the cupcakes are done baking when a toothpick inserted in the center of the cupcake comes out clean. The center should not jiggle, but be firm. Happy Baking!

    1. sweetlaurel

      Hi Natalie! We make our own chocolate chips at the bakery. All you need to do is melt 4 ounces of 100% cacao over the stove on low heat. Once the chocolate is melted, add 1-2 tablespoons of maple syrup. Spread the chocolate over parchment paper, making a thin sheet of chocolate in the shape of a large rectangle. Place the parchment in your freezer for about 30 minutes. When you’re ready to use your homemade chocolate chips, remove from the freezer and break the chocolate into chunks for your recipe! Enjoy!

  2. Dominique

    I made this recipe this weekend – delicious! I needed two zucchinis to get two cups of shredded zucchini and I decided to make cupcakes and it made six cupcakes filled to the top (out of a 12 cupcake tin). Cooked perfectly at 30 minutes. Delicious!!! A keeper recipe for sure. I am two for two with your recipes. Thank you!


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