Double Dark Chocolate Zucchini Bread
I've never been one to mix vegetables with sweets. I don't even put cinnamon on my sweet potatoes at Thanksgiving.
So, it probably goes without saying that when I was a kid, I could never quite get into zucchini bread. And growing up in Alaska with all that sunlight, we would get a LOT of zucchini every summer.
So naturally, my mom would make zucchini bread from time to time (it was always my older sister's favorite) but I usually would walk right by it without taking a slice. I mean, sure, if I closed my eyes, I liked the cinnamon flavor, but when I opened my eyes, it was green! And God forbid I taste a CHUNK of zucchini in my bread.
I've warmed up a bit to it over the years, but I'd be lying if I said green chunks in my bread didn't still rub me the wrong way.
Enter cocoa powder to save the day!
Doesn't chocolate just make everything better? Not only does it give this rich, dense bread it's fudgy flavor, masking any zucchini flavor for those picky eaters, but it also makes it a dark, dark brown, hiding any green. Sometimes you just want to feel like you're eating something indulgent without being reminded that it's actually good for you, right?
- 2 eggs
- 1/2 c. coconut sugar
- 1/4 c. coconut oil
- 1/4 c. creamy almond butter (preferably raw)
- 1 t. vanilla extract
- 1 1/2 c. almond flour
- 6 T. cocoa powder
- 1/4 t. salt
- 1 t. baking soda
- 1 1/2 c. shredded zucchini
- 1/2 c. chocolate chips
- Line a loaf pan with parchment paper or spray with coconut oil spray. Preheat your oven to 350 degrees Fahrenheit.
- Stir coconut oil into almond butter until well combined. You may need to microwave this mixture for a few seconds.
- Mix in coconut sugar, eggs and vanilla, stirring until smooth. Then, add the cocoa, almond flour, soda and salt.
- Fold in the shredded zucchini and the chocolate chunks and pour the batter into the prepared pan.
- Bake 50-60 minutes, or until it passes the toothpick test (remember, quick breads are really just cakes in a different pan).
- Cool the bread by placing the pan on its side. This helps loosen the bread from the edges of the pan. Once cool enough to touch, you can gently remove the loaf and continue to cool completely.