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Double Dark Chocolate Zucchini Loaf

A deliciously moist and rich loaf that combines the flavors of dark chocolate and zucchini, making it a guilt-free indulgence that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour Can substitute with regular all-purpose flour if not gluten-sensitive.
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup grated zucchini Make sure to squeeze out excess moisture.
  • 1/2 cup maple syrup Can be swapped with agave nectar.
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Add-ins
  • 1/2 cup dairy-free dark chocolate chips Can replace with white chocolate chips if preferred.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, gluten-free flour, cocoa powder, brown sugar, maple syrup, vegetable oil, and vanilla extract.
  3. Add the baking soda and salt, and mix until just combined.
  4. Fold in the dairy-free dark chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool before slicing and serving.

Notes

For extra flavor, consider adding spices like cinnamon or espresso powder. To store, wrap tightly in plastic wrap or place in an airtight container; it lasts for 3-4 days at room temperature or up to a week in the fridge. You can also freeze slices for 2-3 months.