Ingredients
Dry Ingredients: Mix together well, and set aside.
- 1 C Flour (Pamela’s baking flour, Bob’s Red Mill, for GF )
- 1/2 C Cocao (If you have cocoa powder that works too)
- 1/4 C Coconut flour (for high altitude)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
Wet Ingredients: Blend together well in a large bowl.
- 1/2 C applesauce
- 1 extra large egg or 2 small eggs
- 1/2 C brown sugar or coconut sugar
- 1/2 C Cane sugar
- 1 tsp vanilla
Instructions
- Pre-heat oven to 350.
- Grease loaf pan with coconut oil, ghee or butter.
- Mix together all dry ingredients. Blend together all wet ingredients. Slowly add dry to wet.
- Last: Stir in: 1 ½ Cups grated zucchini (dark green best, but any squash will do) and 1 Cup Enjoy Life chocolate chunks or chocolate chips
- Bake in Pre-heated 350 degree oven for 30-40 minutes.
- Check after 30 but remember chocolate chips can fool you… try not to determine doneness if when you insert a knife or skewer it comes out wet. Feel top of loaf for firmness too. Bread will be moist. This recipe works well if made into muffins; makes a dozen muffins plus a mini loaf.
Notes
FAQ’s for baking Chocolate Zucchini Bread
Can I taste the zucchini in the bread?
No, you can’t taste the zucchini. It adds to the bread’s moistness and nutritional benefit, but doesn’t have a strong flavor, so it’s hidden by the rich chocolate taste.
Can I make this bread vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) to make a vegan version of this bread.
Can I use other types of flour?
Yes, but remember that substituting the gluten-free all-purpose flour with a different flour such as a super fine almond flour can work, however it might change the texture and taste of the bread. If you’re not following a gluten-free diet, you can use regular all-purpose flour.
Can I freeze this bread?
Yes, this bread freezes well. Once it has cooled completely, slice it and store the slices in a freezer-safe container. They can be frozen for up to 3 months.
What can I use instead of refined sugars?
You can use coconut sugar, or Golden Monk fruit. However, keep in mind that using a different sweetener can slightly alter the taste and texture of the bread.