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Double Dark Chocolate Zucchini Loaf

A rich, chocolatey dessert loaf combining dark chocolate and zucchini, perfect for breakfast or a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini If the skin is tough, peel before grating.
  • 1/4 cup vegetable oil
  • 1/2 cup maple syrup Can be substituted with agave syrup for a vegan version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose gluten-free flour Can substitute with regular all-purpose flour.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar Can swap for coconut sugar for a healthier option.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1/2 cup dairy-free dark chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, gluten-free flour, cocoa powder, dark brown sugar, maple syrup, vegetable oil, and vanilla extract.
  3. Add the baking soda and salt, and mix until just combined.
  4. Fold in the dairy-free dark chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool before slicing and serving.

Notes

For extra chocolate flavor, add a teaspoon of espresso powder. Store in an airtight container for up to 5 days at room temperature or freeze for longer storage. Thaw at room temperature or microwave before serving.