Indulge in a slice of our Zucchini Chocolate Chip Bread, where the wholesome goodness of zucchini intertwines with the rich boldness of bittersweet chocolate, creating a moist and flavorful treat that’s a delight in every bite.
Ingredients:
- 4 oz (113g) bittersweet chocolate (70% cocoa), melted
- ⅔ cup (160ml) pure maple syrup
- ½ cup (120ml) natural almond or peanut butter, unsweetened and well-stirred
- 1 tsp (5ml) pure vanilla extract
- 2 large eggs, room temperature
- 1 ½ cups (200g) grated zucchini, moisture squeezed out
- 1 cup (142g) all-purpose flour (or ¾ cup oat flour for a gluten-free option)
- ¾ cup (75g) fine almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup (113g) dark chocolate chips, plus more for topping
Instructions:
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper. The smaller pan size will yield a taller loaf.
- In a large bowl, combine the melted chocolate, maple syrup, almond or peanut butter, and vanilla extract until smooth. Whisk in eggs one at a time, then stir in the grated zucchini.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Gently mix these dry ingredients into the chocolate mixture until just combined. Fold in the chocolate chips.
- Transfer the batter to the prepared pan, smoothing the top. Sprinkle additional chocolate chips over the surface.
- Bake for 40-50 minutes, depending on the size of the loaf pan and if oat flour is used. The bread is done when it feels firm to the touch and a toothpick inserted into the center comes out clean.
- Allow the bread to cool completely before slicing. Store any leftovers in an airtight container in the fridge.
Enjoy this delightful Zucchini Chocolate Chip Bread with your morning coffee or as a sweet afternoon snack. Remember to bookmark us for more delightful recipes that bring comfort and joy to your table every day!
