Zucchini works so well with chocolate recipes. This easy gluten-free quick bread recipe will become a favorite of yours.
(Now just being honest….this has been sitting in my draft que for too long. Nate and I went to Florida for a week to visit Grandma and ended up staying for two. It was a great trip but we were so busy! I know zucchini season is coming to a close. I debated about saving it for Christmas treats but it is just too good to keep from you. You can still run out and get some zucchini just to make this bread. I’m making another loaf very soon.)
Back to the post…
Christianne, a sweet New Orleans gal, asked me a few months ago if I would be open to using coconut flour. Little did she know that behind the scenes I’d been playing around with some of Kelly’s recipes. My friend, The Spunky Coconut, uses coconut flour better than anyone else. Period. So, I decided I would take my cues from her.
And, gosh, it’s paid off! My coconut flour recipes turn out so much like wheat-based baking that it shocks me.
This recipe also uses King Arthur’s gluten-free brown rice flour. I love how well it bakes!
This double chocolate zucchini bread is moist, just sweet enough, and the perfect texture to hold a piece in your hand or eat with a fork. It’s not heavy and eggy like many coconut flour recipes can be.
It has the same addictive quality as the vegan pumpkin bread that I made while I was pregnant. So, you might want to share it with a friend or take it to work lest you eat most of it all on your own. Just a suggestion.
Other Zucchini Recipes:
- Curried Zucchini Soup from SS&GF
- Vegan Zucchini Pancakes from She Let Them Eat Cake
- Garden Fresh Zucchini Cookies from SS&GF
- Chocolate Zucchini Breakfast Bread from The Balanced Platter
Got a favorite zucchini recipe? Share it in the comments – we can never have enough veggies in our dessert!
Serves: 1 (8- x 4-inch) loaf
- ½ cup (36 grams) cocoa powder
- ¼ cup (33 grams) coconut flour
- ¼ cup (27 grams) quinoa flour or King Arthur Brown Rice Flour
- ¼ cup (30 grams) tapioca starch
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon espresso powder
- ¼ teaspoon xanthan gum
- 3 large (155 grams) eggs
- ¼ cup (74 grams) honey
- ¼ cup (40 grams) coconut palm sugar
- ½ cup (105 grams) coconut oil, melted
- 2 teaspoons (8 grams) vanilla extract
- ¼ teaspoon liquid vanilla stevia
- 2 cups (190 grams) unpeeled, grated zucchini (use large holes on box grater)
- ½ cup (75 grams) carob chips
- Preheat the oven to 350 degrees F.
- Grease an 8- x 4-inch loaf pan. Line with parchment paper. Grease the paper.
- Sift together the cocoa powder, coconut flour, quinoa flour or brown rice flour, tapioca starch, sea salt, baking powder, baking soda, espresso powder, and xanthan gum.
- Whisk together the eggs, honey, coconut palm sugar, coconut oil. vanilla extract, and liquid vanilla stevia.
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Stir in grated zucchini and carob chips.
- Turn into prepared pan.
- Bake for 45 - 55 minutes or until just a few moist crumbs stick to a toothpick when inserted in the center of the loaf.
- Let cool in the pan for 20 minutes then remove and let cool completely on a baking rack.
- Store in an airtight container in the refrigerator. This loaf also freezes well.