Double Chocolate Zucchini Bread
User Reviews
4.5
Double Chocolate Zucchini Bread
Description
This quick bread starts by turning rolled oats into oat flour blended with cocoa powder, baking soda, and salt. Grated zucchini is combined with eggs, avocado oil, maple syrup, vanilla extract, and lemon juice for the wet ingredients. The oat-cocoa mixture is folded in and chocolate chips stirred through before baking the batter in a lined loaf pan. Covering the pan loosely with foil allows the bread to rise without burning.
The zucchini adds moisture and a delicate texture while the oat flour contributes to a hearty, slightly chewy crumb. Cocoa powder and chocolate chips offer a deep chocolate taste that balances the vegetable component. The avocado oil provides a subtle richness without overpowering flavors.
This bread suits gluten-free diets if gluten-free oats are used. It slices well and can be enjoyed as a snack or dessert. Extra chocolate chips on top add a decorative and flavorful touch.
For gluten-free preparation, ensure to use certified gluten-free oats to avoid contamination. The lemon juice or vinegar helps with leavening reaction.
Ingredients
- 2 cups rolled oats
- ⅓ cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt sea salt
- 2 egg large
- 2 cups zucchini about 2 medium-sized zucchini, grated
- ½ cup avocado oil
- ½ cup pure maple syrup
- 2 tsp vanilla extract optional, pure
- 1 tsp lemon juice or vinegar
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the whole oats to a high-powered blender and blend on high speed for 30 seconds, or until a flour forms.
- Add the cocoa powder, baking soda and sea salt (the rest of the dry ingredients) to the blender and blend until combined.
- Grate the zucchini using a box grater or the grater attachment on your food processor.
- Whisk the eggs in a large mixing bowl, then mix in the avocado oil, pure maple syrup, vanilla extract, and lemon juice. Stir in the shredded zucchini until all of the wet ingredients are well-combined.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix well until combined.
- Stir in the chocolate chips.
- Pour the chocolate zucchini bread batter into the prepared loaf pan and sprinkle with extra chocolate chips if desired.
- Cover the loaf pan with aluminum foil and leave the foil tinted so the bread has room to grow.
- Bake on the center rack of the preheated oven for 55 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the bread tests clean.
- Quick breads are fully cooked once they have reached an internal temperature of 190 degrees Fahrenheit. To make sure the bread is baked through, you can insert a digital thermometer into the thickest part of the bread and wait until the numbers stop moving to get an accurate read. This is the best way to ensure your loaf of his chocolate zucchini bread turns out perfectly, as baking time can vary depending on elevation and the temperature of the batter going into the oven.
- Remove the bread from the oven and let the loaf cool to room temperature before slicing and serving. It will be tempting to slice the bread while it is still warm, but do note that the slices will crumble easily if the bread is still warm when you slice it.
Notes
- Use certified gluten-free oats to make this bread suitable for gluten-free diets.
- Cover the loaf loosely with foil while baking to allow rising without overbrowning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1Slice (of 10) | |
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 45mg | 15% |
| Sodium | 267mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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