A delicious loaf of chocolatey goodness. Moist and nutritious. Not too sweet. Like eating a piece of good quality dark chocolate. It’s baked in a loaf pan. So does that make it a bread? Or is it cake? No matter. You just need to try this one.
This recipe comes from a food blog called Off The Wheaten Path where only gluten-free dishes are featured. Right up my alley. This was made with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour so that my gluten intolerant daughter and granddaughter can enjoy it. If you prefer, use the same amount of regular all-purpose flour in yours. The result will be the same …amazing.
The dry ingredients are sifted together. Then most of the mini chocolate chips are mixed in. Set that aside while you blend the moist ingredients.
Combine the moist ingredients with the dry and prepare the shredded zucchini. No need to peel.
Add the shredded zucchini to the batter, which will be very thick. The zucchini will be noticeable in the raw batter but will disappear after baking. All that will be left of it is added moisture and nutrition. The little ones will never know it’s in there.
Spread the batter evenly in a parchment lined loaf pan. Sprinkle the top with a generous pinch of coarse kosher salt and the remaining mini chocolate chips. Once that gets going in the oven, your kitchen will smell like your favorite bakery. Put some coffee on to brew and get ready for a treat.
chocolate zucchini loaf
From Off The Wheaten Path
A delicious loaf of chocolatey goodness. Moist and nutritious. Not too sweet.
- 1 cup gluten-free baking flour * (or regular all-purpose flour)
- 1/2 cup cocoa or carob powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup mini semi-sweet chocolate chips, divided (about 5.5 ounces)
- 2 large eggs
- 1/4 cup coconut oil
- 1/4 cup plain greek yogurt
- 1/2 cup dark brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 1/2 cups shredded zucchini (about 7.5 ounces)
- coarse kosher salt
Preheat oven to 350°F. Prepare a loaf pan by lining with parchment paper or by greasing and flouring it with gluten-free all-purpose flour.
In a large bowl, sift together the flour, cocoa powder, baking soda & baking powder. Whisk to combine then fold in 3/4 cup of the mini chocolate chips. Set aside.
In a medium bowl, combine the eggs, coconut oil, yogurt, brown sugar & vanilla extract. Whisk until smooth.
Mix the wet mixture with the dry, stirring until well combined and there aren’t any lumps left.
Shred the zucchini with a grater on the large side. Do not squeeze the moisture out of the shredded zucchini. Fold the shredded zucchini in with the prepared batter.
Pour the batter into the prepared loaf pan, spreading it smooth with a spatula. Sprinkle with a generous pinch of coarse kosher salt along with the remaining 1/4 cup chocolate chips. Bake for 45 to 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Wait ten minutes before removing from the pan and transferring to a cooling rack. Let cool completely, slice and enjoy!
* For Gluten-Free Flour: I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour.