Chocolate Zucchini Bread
Though I often make this bread with no add-ins, a hint of crunch from walnuts or pecans is a nice touch.  For true chocoholics, chocolate chips or chunks–even white chocolate chips–add an extra layer of decadence!

Yields 2 (3×5-inch) loaves or 1 (9×5-inch) loaf.


Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/4 cup cocoa powder (I use Hershey’s natural unsweetened, not “dutched”)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 large eggs (see notes)
  • 1/3 cup honey (may substitute pure maple syrup)
  • 2 tablespoons melted coconut oil (melted butter or a fruity olive oil are other good options)
  • 3/4 cup zucchini, shredded
  • Optional add-ins: white (or dark) chocolate chips, nuts of choice, dried cherries, cranberries or raisins (1/4 cup is a good starting point for the various options)

Instructions

  1. Preheat the oven to 350 degrees F, and grease two 3×5-inch loaf pans or one 9-5-inch loaf pan. (I like to line with parchment paper for easy removal.)
  2. In a medium bowl, combine the almond flour, cocoa powder, cinnamon, baking soda and salt. (Stir in any nuts or chips, if using.) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey or maple syrup and the oil, and then stir in the zucchini. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.
  3. Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the 3×5-inch pans, adding approximately 5 minutes for a 9×5-inch loaf pan. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.

Notes

  • If using coconut oil, it helps to bring the eggs to room temperature so the coconut oil does not re-solidify upon mixing with cold ingredients.
  • If you are tempted to stretch the zucchini to a full cup, I recommend squeezing out some of the moisture. When using the stated 3/4 cups, I have found this step not to be necessary in this recipe.

More recipes at FountainAvenueKitchen.com