Do you have trouble including enough greens in your diet? Try sneaking them in your desserts! This chocolate zucchini bread is chocolatey, moist and delicious. Promise you won’t taste the zucchini!
Prep Time
10 mins
Cooking Time
50 mins
Ingredients
Servings
8
Dry ingredients
Wet ingredients
Instructions
- Preheat oven to 360ºF / 180ºC.
- Grate zucchini using a box grater and drain off excess liquid. Transfer to a large mixing bowl.
- Add to mixing bowl the rest of the wet ingredients and mix until combined.
- In a blender or food processor, process rolled oats into a fine powder.
- Add the rest of the dry ingredients, except for chocolate chips, to the blender. Process until combined.
- Add the combined dry ingredients to the mixing bowl with the wet ingredients. Mix until combined.
- Transfer batter to a lightly greased loaf pan.
- Bake for 50 minutes or until an inserted stick comes out clean. Transfer to a cooling rack and let cool completely before slicing and storing. Enjoy!
Notes
- The bread can be stored in an airtight container in room temperature for up to 3 days or in the fridge for up to 5 days.
- Chocolate chips are optional but highly recommended! I used sugar-free ones to keep this recipe low sugar.
- Feel free to substitute coconut sugar with any other dry sweetener of choice.
- Feel free to substitute olive oil with another oil. If using coconut oil, melt it before mixing it with the other wet ingredients.
- If gluten-intolerant, make sure you buy rolled oats that are certified gluten-free.
