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