Easy & Simple Chocolate Zucchini Oat Bread
User Reviews
5
Easy & Simple Chocolate Zucchini Oat Bread
Description
Easy & Simple Chocolate Zucchini Oat Bread uses grated zucchini, cocoa powder, and oat flour to create a dense but moist quick bread. The zucchini contributes moisture and subtle sweetness, balanced by cocoa powder and chocolate chips for a chocolatey note. Coconut oil and sugar create the base of the batter, while baking powder and soda help leaven the dense oat mixture.
The bread batter is thick and requires careful mixing to avoid overworking. Baking in a parchment-lined loaf pan yields a tender crumb with bursts of melted chocolate chips. This bread can be sliced for breakfast, snacks, or light desserts.
Using rolled oats either ground into flour or whole provides hearty texture. Coconut oil can be replaced with neutral oils, and adjustments can be made for dietary needs by substituting sugars or chocolate chips.
Ingredients
- ½ cup coconut oil melted (or sub with a neutral tasting oil)
- ½ cup granulated sugar or sub with cane sugar, white
- 2 large egg
- 1 teaspoon vanilla extract
- 2 cups zucchini washed and dried
- 1 ⅔ cups rolled oats or 1 cup of oat flour (or substitute with certified gluten-free rolled oats for a GF version)
- ⅓ cup cocoa powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips milk or dark ones both work (or substitute with vegan chocolate chips for a dairy-free version)
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with enough parchment paper and set aside.
- Remove the ends of a unpeeled zucchini. Grate the zucchinis on a box grater using the largest setting and set aside. If you have a food processor with a grating blade, you can also use that.
- Next in a blender, blend rolled oats on high until you have a fine flour and set aside. If you're using oat flour, skip this step and substitute with 1 cup of ground oat flour.
- In a large mixing bowl, whisk together melted coconut oil and sugar until combined. Then add eggs and vanilla extract and mix until combined. Set aside.
- In another large bowl, whisk together oat flour, cocoa powder, salt, baking powder, baking soda until combined. Add this to your wet batter and mix just until combined but do not over mix.
- Next mix in grated zucchini and half of the chocolate chips with a spatula. The mixture will be very thick, which is normal. Pour bread batter into your pan and smooth out the top with a spatula.
- Then evenly sprinkle remaining chocolate chips on top of the batter.
- Bake for 55-60 minutes until an inserted toothpick comes out 90% clean. You don't want the toothpick to come out completely clean or the bread will come out too dry and not moist.
- Place the loaf pan on a wire rack and let the bread sit in the pan for 10 minutes to cool down.
- Then run a knife around the edges of the loaf. Remove from the pan and transfer bread to a wire rack to cool down.
- Lastly slice into 9 pieces and serve to enjoy warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 298mg | 12% |
| Potassium | 251mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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