Description
This gluten free double chocolate zucchini bread is surprisingly rich, moist, and healthy—perfect for guilt-free indulgence with a veggie twist.
Ingredients
1 cup finely grated zucchini (lightly squeezed, not dry)
2 large eggs
1/3 cup maple syrup or honey
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil or avocado oil
1 tsp vanilla extract
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder (gluten-free certified)
1/4 tsp salt
1/2 cup dark chocolate chips or chunks (plus more for topping)
Instructions
Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together eggs, maple syrup, applesauce, oil, and vanilla until smooth.
Stir in the grated zucchini.
In a separate bowl, whisk together almond flour, cocoa powder, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients and stir until just combined.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t over-squeeze the zucchini — some moisture is necessary for a tender crumb.
Use dairy-free chocolate chips to keep the recipe fully dairy-free.
Store in an airtight container for up to 3 days or refrigerate for 5–6 days.
Freezes beautifully — slice and wrap individually for easy grab-and-go snacks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
