I’ve been using zucchini in so many recipes this summer it’s crazy! So of course when my coworker asked if I wanted some of their extra zucchini I jumped all over it. I had been using zucchini in a bunch of savory dishes to make Mexican zucchini boats, roasted vegetables, and zoodles (zucchini noodles), but I hadn’t tried a sweet treat with them yet. Gluten free and dairy free chocolate zucchini bread was the first on the list to try.
This was my coworkers first year growing zucchini and she didn’t realize how much she would have (awesome for me lol). Little did I know the zucchini she was going to be bringing in would be the size of my 4 year old’s leg!! I couldn’t believe how huge these were! So I decided to make this chocolate zucchini bread and roast the rest.
To come up with this recipe, I decided to use my banana bread recipe as the base. Since bananas and zucchini can be pretty easily substituted for each other I just swapped them out and added some cocoa powder to the recipe. I adjusted a few other things and I couldn’t believe it worked perfectly on my first try!! Usually I have to tweak recipes a few times to get it just right, but the banana bread recipe was a perfect starting point. I’ve made It a few times now and it’s amazing every time!
You can’t taste the zucchini in this bread at all. It just taste like a moist chocolate cake and it is magical! My kiddo has no idea she’s getting some veggies as well as a delicious treat. Those are my favorite kinds of treats!
What are some of your favorite ways to use zucchini? My coworker keeps bringing me leg sized zucchini’s so I need to find some more awesome recipes to try. I hope you love this chocolate zucchini bread as much as my family does!
1 1/2 cup zucchini, shredded
1/2 tsp vanilla
3 tbsp coconut oil, melted (avocado oil works as well)
1/2 cup coconut sugar, packed
1/3 cup maple syrup
3.5 tsp baking powder
1/2 tsp salt
3/4 cup milk of choice (I use “So Delicious Unsweetened Coconut Milk”)
1 cup gluten free quick cooking oats
1 cup almond meal
1 cup all purpose gluten free flour (I use “Better Batter”)
1/2 cup cocoa powder
1/2 cup vegan chocolate chips (optional – I use “Enjoy Life Vegan Chocolate Chips”)
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients through milk and stir well.
- Sift the almond flour, all purpose gluten free flour, and cocoa powder and add to the bowl.
- Add the oats to the bowl and stir until combined.
- Optionally fold in chocolate chips.
- Pour the batter into a greased loaf pan and spread it evenly in the pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool completely before serving.
Keywords: Chocolate Zucchini Bread, Gluten Free, Vegan, Dairy Free
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