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Chocolate Zucchini Bread

Ingredients


1¼ cup whole wheat pastry flour
1¼ all-purpose flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs
1½ cups almond milk, room temp
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, more for sprinkling on top

Cooking Instructions

1. Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.

2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

4. Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.

Be careful not to overmix! As with all baking recipes that use wheat flour, overmixing the batter will make the bread dense. Stir until everything is just combined to get soft, moist & puffy loaves.
Use two packed cups of zucchini. The zucchini is essential for adding moisture, so pack your cups full! Skimping on it will yield a dryer final loaf.
This recipe makes TWO loaves!

Chocolate Zucchini Bread

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Total Time: 60 Minutes

Servings: 16

Meal Type

Nutrition Facts

Applied Diet Types

  • Clean Eating

Ingredients


1¼ cup whole wheat pastry flour
1¼ all-purpose flour
⅓ cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 eggs
1½ cups almond milk, room temp
¼ cup coconut oil, melted
⅔ cup maple syrup
2 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup semisweet chocolate chips, more for sprinkling on top

Cooking Instructions

1. Preheat the oven to 350°F and lightly spray two 8×4” loaf pans with nonstick spray.

2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup, and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Don’t overmix. Fold in the chocolate chips.

4. Pour the batter into the loaf pans. Sprinkle with more chocolate chips and bake for 45 to 50 minutes, or until a toothpick inserted comes out clean and the tops spring back to the touch. Remove from the oven and cool completely.