I have such a sweet tooth and chocolate is at the top of my list of cravings, but sometimes I’m looking for a healthier option. This double chocolate zucchini bread is as good as it gets! It’s gluten-free, vegan, and naturally-sweetened but also happens to taste like chocolate cake. You can use all-purpose flour if you want to, but the texture of the gluten-free flour actually gives you an even better flavor. A slice of this chocolate bread will taste like a brownie, but it happens to be a completely healthy option for you! My favorite gluten-free flour blend is Bob’s Red Mill one-for-one substitute for all-purpose flour, but your local grocery story will have lots of options! Most gluten-free all-purpose flour blends are a mix of potato and rice flours, so if you have other allergies or intolerances be sure to check the label.
This healthy dessert is sweetened with applesauce, coconut sugar, and just a little maple syrup. The applesauce also works as an egg substitute to keep this dessert vegan. When I’m making vegan cookies or cookie bars, I like using a flax egg, but for a cake or bread like this I prefer applesauce for the texture and added sweetness. The full cup of shredded zucchini also adds to the moisture of the bread while packing in some veggies. What’s not to love? The use of cacao or cocoa powder and chocolate chips makes this double chocolate zucchini bread extra rich and delicious. It’s the perfect healthy treat that truly tastes like a treat!
- 2 cups one-for-one gluten-free all-purpose flour substitute
- ¾ cup coconut sugar
- ½ cup cacao or cocoa powder
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 cup shredded zucchini
- 1 cup unsweetened vanilla almond milk
- ½ cup unsweetened applesauce
- ½ cup melted coconut oil
- 3 tbsp. maple syrup
- 1 tsp. vanilla extract
- ¾ cup chocolate chips + more for topping
- Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, coconut sugar, cocoa powder, baking powder, and baking soda, set aside.
- In a large bowl, mix together zucchini, almond milk, applesauce, coconut oil, maple syrup, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until combine.
- Fold in the chocolate chips. Pour the batter into the prepared pan and sprinkle with chocolate chips.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy!
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