Go Back
Email Link
Print
Recipe Image
Instruction Images
Smaller
Normal
Larger
Double Chocolate Zucchini Bread
Kristy Dodson
This is the most delicious double chocolate zucchini bread. It is a good way to use that one last zucchini and is loaded with chocolate to cure your sweet tooth. Also, it freezes well so you can be ready with delicious goodness at any time.
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Course
Dessert
Cuisine
American
Servings
10
Ingredients
1
cup
coconut oil
Refined
1 1/2
cups
white sugar
2
eggs
room temperature
1/2
cup
almond milk
unsweetened, vanilla or plain
1
tsp
pure vanilla extract
can omit is you use vanilla almond milk
2 1/2
cups
all purpose flour
unbleached
4
tbsp
cocoa powder
1/2
tsp
baking powder
aluminum free
1
tsp
baking soda
1
tsp
salt
2
cups
grated zucchini
one large zucchini
1 1/2
cups
chocolate chips
Instructions
Pre-heat your oven to 350 degrees, spray or butter 2 loaf pans
In a mixer bowl, mix coconut oil (softened) and sugar until combined.
Add eggs one at a time, mix just until yellow disappears.
Add the almond milk and vanilla.
In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
Add dry ingredients to the wet by mixing a spoonful in at a time. Mix until all of the flour is evenly combined.
Add the grated zucchini and the chocolate chips. Mix this with just a quick stir.
Divide the batter into the 2 prepared loaf pans and sprinkle with chocolate chips (optional).
Bake for 1 hour or until a toothpick inserted comes out clean. Let the loaves cool for 30 minutes before removing them from the pans.