Double Chocolate Zucchini Bread

Zucchinis are taking over right now at the farmer’s markets and my CSA, so let’s toss it into something sweet. This Double Chocolate Zucchini Bread is a delicious treat that nobody will question the added greens! Do you have massive amounts of zucchinis growing? How are you using them all? I want to hear!

Double Chocolate Zucchini Bread

Let’s talk for a second here, friends! Our wedding is in LESS THAN TWO WEEKS. Whoa. All the planning we have done for a year and half is finally about to be here. I can’t believe it! Any wedding advice for the week of? I’d love to hear it! In the midst of last minute wedding details and my book going to print, I’m still cranking out special blog posts for all of you! Let’s get to this chocolate goodness.

Double Chocolate Zucchini Bread

This loaf is…

Chocolate-y

Moist

Oozing with chocolate chunks

Made with healthy ingredients

Perfect for a party or an on-the-go snack

Double Chocolate Zucchini Bread

 

Double Chocolate Zucchini Bread

Preparation 10 min 2017-03-23T00:10:00+00:00 Cook Time 30 min 2017-03-23T00:30:00+00:00 Serves 1     adjust servings

Ingredients

Dry Ingredients

Wet Ingredients

Instructions

  • Preheat oven to 350°F and line a loaf panwith parchment paper.
  • In a large bowl whisk together dry ingredients except for the dark chocolate chips.
  • Place grated zucchini in a paper towel and squeeze out as much extra liquid as possible. Add into the flour mixture with remaining wet ingredients and mix to combine.
  • Fold in the chocolate chips and pour into loaf pan.
  • Bake for 30 minutes or until firm to touch. Let cool for 5 minutes before slicing.
  • Double Chocolate Zucchini Bread

     Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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    8 comments on “Double Chocolate Zucchini Bread

    • Make sure you EAT at your wedding!! My husband and I didn’t get to eat any of our food because everybody kept coming up to say hi. Have your planner fix you a plate before you go in for your introductions!

      Reply
    • We have zucs coming out of our ears – and green beans and beets too! Every other dinner I cook has zucchini in it. Thai zoodle salad, grilled zucchini spears, zucchini quinoa lasagna, zucchini in chicken burritos, zucchini bread… LOL. You get the picture. I think I have 5 more ripe zucs lined up on my counter. Oye.

      Reply
    • Hi Lexi, love your recipes! Have a general baking question. I come across paleo baking recipes all the time that frequently use more than one type of non-wheat flour like this one does. Is that because it affects the cooking/texture of the baked good, or is it more for flavor. For example if I only used almond flour here, how much would that affect the bread?

      Thanks!

      Reply
      • In my experience, using more than one type of flour works best for grain-free baking (ie. almond flour + coconut flour, or almond flour + tapioca/arrowroot). It helps get the texture and amount of moisture more like ‘regular’ bread. Some breads and cakes use straight almond flour, but this recipe has a lot of moisture from the zucchini and applesauce, so the coconut helps absorb some of that moisture. I haven’t made this bread yet, but maybe you could play around with the amount of applesauce if you want to omit the coconut flour? Good luck! Post here and let us know how it goes if you do 🙂

        Reply

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