Chocolate Zucchini Bread

5 from 5 votes

Simple and easy chocolate zucchini bread made with flour, cocoa powder, fresh zucchini, coconut oil, and coconut sugar.

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Skill Level: Beginner

Servings:

Author: Rena

Preheat the oven to 350°F and grease a 9x5-inch loaf pan with a bit of coconut oil.
In a medium bowl, sift the 1½ cups all-purpose flour together with the 1/3 cup unsweetened cocoa powder, 1 teaspoon baking powder1 teaspoon baking powder, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon kosher salt.
In a large bowl, whisk the 2 large eggs together with the 1 cup coconut sugar and 1/4 cup coconut oil. Pour the egg mixture over the dry one.
Add in the 2 cups grated zucchini (drained and squeezed)
Mix well to combine and 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.

Note: Depending on the size of eggs you use, if your batter seems a bit dry, you can add 1/4 cup of milk. Most times, this is not necessary if the size of the eggs is large.
Serving size: one slice
Zucchini: 2 Medium zucchini should give you 2 cups shredded. Sometimes the zucchini might be on the skinny side, then you may need 3.
Coconut sugar: You may substitute 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 your kitchen to cool before storing. Keeps in the fridge for up to 10 days.