Another zucchini packed recipe (here’s the first one if you missed it) in the spirit of summer produce. And this one is supremely epic. Double chocolate epic. I’m not going to lie, this might be my greatest creation yet. 
Paleo-friendly Double Chocolate Zucchini Bread that will not disappoint my chocolate lovers. It’s super moist, thanks in part to the two whole cups of zucchini packed in there. And if I’m being honest, the texture of this bread is reminiscent of chocolate cake, but a chocolate cake you can feel good about eating for breakfast. This loaf has got a lovely crumb and you wouldn’t even know it’s gluten/grain/dairy free. It’s got only good for you ingredients, no refined sugars, and mixes up in just one bowl! Gotta love that. It does take a little over an hour to bake, but this is worth the wait my friends.
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Double Chocolate Zucchini Bread
paleo, gluten free, grain free, dairy free, no refined sugars
This chocolate zucchini bread is perfectly moist but light and studded with chocolate chips both in and atop the loaf. What's not to love?! It's super easy to make, mixing up in just one bowl and is so good you wouldn't even believe it was paleo friendly (gluten/grain/dairy free) and free of any refined sugars. Basically, this recipe is a major chocolatey win!
freshlydafna.com
Ingredients
Wet Ingredients
- 1 cup coconut sugar
- 4 eggs
- 1/4 cup oil of your choice (I used and loved olive oil) liquified
- 1 tbsp vanilla
Dry Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup cacao powder
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups zucchini grated
- 1/2 - 1 cup chocolate chips
Instructions
Preheat oven to 350 and prepare loaf pan by lining with parchment paper or greasing with additional oil.
In the bowl of a stand mixer, or by hand, beat together the wet ingredients until well mixed.
Then add in dry ingredients (except zucchini and chocolate chips) and mix until just well combined. The batter will be thick, this is good and normal.
Stir in the zucchini and mix again.
Stir in 1/2 of the chocolate chips to the batter ensuring sure not to over mix.
Pour batter into loaf pan and with a rubber spatula spread it evenly into the dish. Sprinkle remaining chocolate chips on top.
Bake for 1 hour to 1 hour and 5 minutes. It will be a little difficult to tell if this is done as it is a deep chocolate brown and there are gooey chocolate chips inside. I like to test for doneness in a few areas of the loaf to ensure it comes out clean.
Once done, remove from the oven and let cool for at least another 20 minutes.
This will keep at room temperature stored in an airtight container for a day or so, afterwards move to freezer.
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