Chocolate Zucchini Bread
Simple and easy chocolate zucchini bread made with flour, cocoa powder, fresh zucchini, coconut oil, and coconut sugar.
Servings: 12
Ingredients
- 2 cups all-purpose flour whole wheat or oat flour
- 1/3 cup unsweetened cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 2 large eggs
- 1 cup coconut sugar
- 1/4 cup coconut oil melted
- 2 cups grated zucchini squeezed dry
Instructions
- Preheat the oven to 350F and grease a 9x5-inch loaf pan with a bit of coconut oil.
- In a medium bowl, sift the flour together with the cocoa, baking soda, cinnamon and salt.
- In a large bowl, whisk the eggs together with the coconut sugar and oil. Pour the egg mixture over the dry one.
- Add in the grated zucchini (drained and squeezed) and mix well to combine.
- Transfer the batter to the prepared loaf pan.
- Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily.
- Allow the bread to completely cool before slicing.
Notes
- serving size: one slice
- coconut sugar: you may sub this with cane sugar, monk fruit sugar, honey, or maple syrup.
- coconut oil: use olive oil or vegetable oil
- You can freeze this zucchini bread for up to 3 months. Tightly wrap it before freezing.
- Leave on your kitchen to cool before storing. Keeps in the fridge for up to 10 days.
Nutrition
Calories: 183kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 265mg | Potassium: 174mg | Fiber: 2g | Sugar: 10g | Vitamin A: 124IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg