Chocolate Zucchini Bread

Summer is the time of year where zucchini is everywhere and many of you have your own zucchini in abundance from your own gardens. This recipe is a delicious way to use up your zucchini while still following healthy diet.

In the summer you can never have too many zucchini recipes, right?

I absolutely love the texture of this bread. It's still moist and light even though it's gluten free, which most of you know can be very challenging.

If you are looking for some other healthy zucchini recipes, you will love these Chocolate Chip Zucchini Cookies, Zucchini Ravioli and these Zucchini Noodles with Sun Dried Pesto!

Why You Should Make This Chocolate Zucchini Bread

The best part of this chocolate zucchini bread is that it's healthy enough for breakfast and decadent enough for dessert! Either way, a slice of this bread is even more delicious with a big cup of tea or coffee.

You only need some simple ingredients that you probably already have in your refrigerator and pantry to make this chocolate zucchini bread. No crazy or weird ingredients in here and that is really important to me.

You guys know I like to make easy, nutritious recipes with easy to find, wholesome ingredients.

This bread also freezes really well if you want to slice it up and save for a busy morning or afternoon snack. When I make this I double the recipe, make two loaves and freeze one for later.

Recipe Ingredients

• Zucchini - about 1 medium zucchini. I always choose a firm zucchini without any nicks or scratches.
• Eggs - I use farm raised, organic eggs in this bread.
• Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
• Coconut Oil - Is a plant based oil and is filled with healthy fats. I use refined coconut oil which has very little coconut taste. The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
• Almond Flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free baked goods.
• Coconut Flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
• Cacao Powder or Cocoa Powder - You can use either one, just make sure there is no added sugar in the ingredient list. It should only say 100% cocoa powder.
• Vanilla Extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
• Coffee - This is optional, it really just enhances the flavor of chocolate in this yummy bread.
• Apple Cider Vinegar - This helps to improve the texture in breads and baked goods and I promise you can't taste it at all. My favorite is this one.
• Baking Powder and Baking Soda- I use a GMO-FREE, aluminum free baking powder like this one and this baking soda in all of my baked goods.
• Sugar Free Chocolate Chips - You can use sugar free  Lily's chocolate chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.

How To Make This Chocolate Zucchini Bread

Remove zucchini tips and shred them. Then, place it into a clean cloth or nut milk bag to drain excess water. make sure you drain the zucchini really well to prevent the bread from being soggy.

Beat the eggs in a large bowl. Then add vanilla extract, apple cider vinegar, melted coconut oil, and coffee. Whisk to combine. Add drained zucchini and stir to combine.

Mix almond flour, coconut flour, baking powder, baking soda, salt, and cacao powder in a different bowl.

Add the dry ingredients into the zucchini batter bowl and combine. The result will be a stiff batter; that’s what we need to absorb the moisture that zucchini release when baked.

Fold in ½ cup of chocolate chips and mix.

Pour the batter into the prepared loaf pan and spread ¼ cup of chocolate chips on top. Bake for 50-60 minutes and test the center with a toothpick.

Allow to cool in the pan before removing or slicing. Enjoy!

Related Recipes

Gluten Free Raspberry Banana Bread from Lauren Kelly Nutrition

Low Carb Pumpkin Bread from Chocolate Covered Katie

Chocolate Chip Peanut Butter Banana Bread from Lauren Kelly Nutrition

Low Carb Blueberry English Muffin Bread from Sugar Free Mom

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