Happy new recipe Tuesday! Today I’m sharing a recipe that is sure to be a favorite with all of my fellow chocolate lovers out there. It’s a deliciously fudgy and dense gluten free chocolate zucchini bread that is sure to be a crowd pleaser while utilizing zucchinis which are in season this spring. Keep reading for the recipe and tips on how to take this to the next level with some simple toppings.
Chocolate Zucchini Bread
If you’ve never had chocolate zucchini bread before, then you’re in for a treat. It’s essentially a beautiful marriage of my classic gluten free zucchini bread with…chocolate! Also a fun tip, if you have any picky eaters at home (whether kiddos or adults) this is a fun way to “hide” vegetables in a dessert or snack. Obviously, it’s best to get in those vegetables in their whole form but this is still a delicious treat to enjoy in balance and moderation because hey, it still has chocolate and chocolate chips in it!
I talk a lot about zucchini and this time of year (spring) reminds me of this versatile vegetable and my mind stirs around with new ideas or revisiting classic recipes to make with zucchini. I’ve used zucchini in some pretty unique ways from pizza crust to smoothies to soup.
(nutrition) stripped and how this recipe squeezes in some nutrients in a tasty way:
- Just 1 zucchini packs 4 grams fiber, 4 grams protein, and 92% DV of Vitamin C, meaning you get a lot of volume to use from a culinary standpoint, without going overboard on calories. Side note, I’m going to chat about calories and my philosophy on eating for nourishing your body rather than to meet numbers in an upcoming blog post. Also, some updates to NS recipes including nutrition information for those of you who like to see that information
- Good source of fiber
- Chocolate has many health related benefits, most of them coming from an active compound in cacao (a.k.a. chocolate), called theobromine. Theobromine is a bitter alkaloid which acts as a natural vasodilator (a.k.a. dilates your blood vessels to allow more blood flow and oxygen), a diuretic (a.k.a. increasing urination to rid body of excess fluids), and a heart stimulant. You can see how these benefits just mentioned can have a positive effect on reducing high blood pressure, heart health, cholesterol lowering benefits, PMS, and possible mental focus/acuity.
- Good source of protein especially with the optimizer option below!
- Optimizer Option: add 1-2 tablespoons of your favorite chocolate plant based protein to boost the protein from 4-5 grams per serving upwards to 10g! Check here for the guide to plant based protein.
Zucchinis unique texture lends to a kind of creaminess when grated or blended. Today’s recipe utilizes grated zucchini and the result is a super moist, dairy free and gluten free bread with pops of chocolate chips. This is going to be a staple in my kitchen this spring to bring to parties, make for friends, etc. Because this zucchini bread is really moist, another way to enjoy this is to pop it in the fridge for 4 hours or overnight and let it get really cold, the end result is a fudgy zucchini bread.
I’m sure you don’t need a primer on how to enjoy zucchini bread, but I want to share a couple delicious toppings I’ve been loving with this recipe! First off, since it’s chocolate zucchini bread it goes so well with a nut butter like organic peanut butter or almond butter with a sprinkle of cinnamon. Also, if you tried my classic zucchini bread I serve it with a cashew cream and that also tastes divine with this one. Lastly, fresh sliced strawberries or strawberry jam is so delicious and another great way to utilize spring produce.
MORE GF FRIENDLY BAKED GOODIES:
- Gluten Free Walnut Bread
- Nourishing Nut and Seed Loaf
- Beautifying Black Bean Brownies
- Sesame Shortbread Cookies
If you try this recipe, I wanna hear about it, so let’s chat! Leave a comment it, rate it (this helps me improve future recipes), and don’t forget to tag a picture #nutritionstripped to show how you live and try these recipes on Instagram! I’d love to see what you come up with. Now off to make a batch of these…
- 2 cups grated zucchini
- 1½ cup all-purpose gluten-free flour
- ½ cup almond meal
- ⅓ cup cocoa powder
- ½ teaspoon baking soda.
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup maple syrup
- 2 whole eggs
- ⅔ cup melted coconut oil
- 1 teaspoon vanilla extract
- Pinch of sea salt
- ½ cup dark chocolate chips
- Preheat oven to 350ºF and grease with coconut oil a 9x5 inch loaf pan.
- Place grated zucchini in a colander, allow to sit for 5 minutes and thee squeeze excess water out, discard water.
- In a small saucepan on medium heat, melt coconut oil and maple syrup together until combined. In a small bowl, whisk the eggs together until combined, pour into the maple syrup mixture and vanilla and stir well. Add this mixture to the drained zucchini and set aside.
- In a large mixing bowl, add both flours, cocoa powder, baking soda, baking powder, salt, and cinnamon, and chocolate chips and stir. Combine this flour mixture with the wet mixture and zucchini, stir until well combined.
- Pour mixture into coconut oil greased loaf pan and smooth out top.
- Bake in the oven for 50-60 minutes or until a tester stick (knife, toothpick) comes out clean from the center.
- Remove from the oven and allow to cool for about 10 minutes before taking out to rest on a wire rack to cool completely.
- Store in an airtight glass container or wrap with foil and freeze for later. To thaw, simply put in the fridge or set out on the counter top.
If using a glass pan, cooking time may be lower. Check for doneness around the 40 minute mark.
Things I used for this recipe: grater, loaf pan, GF all-purpose flour, almond meal, coconut oil, vegan chocolate chips
(tip) Don’t have almond meal? You can grind almonds in a food processor or high speed blender. Just be sure not to overblend or you’ll have nut butter. Vegan version: You can sub eggs for a chia or flax egg substitute.