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Even though I discovered sweet zucchini breads only a few months ago, they are now becoming one of my favorite desserts. And this double chocolate zucchini bread is at the top of my list!

Like I’ve said before, sweet zucchini breads are absolutely not common here in France. In our culture, zucchini breads are savory (if you want to try this out, you can check my zucchini and tuna bread or zucchini and pesto muffins recipes). Because sweet zucchini breads are pretty new here, it has now become a conversation topic in our family. My parents are now telling the whole village about those sweet zucchini breads that I am baking for them when I am around and people are very intrigued.

That’s why I love to prank people with this double chocolate zucchini bread. A few months ago, I was invited over for dinner at some friends’ and I knew that one of my friend doesn’t like zucchini (don’t worry I checked before that it was just a dislike not an allergy) so I was very happy to make him eat zucchini without him knowing it. And he loved it, he had a second serve before knowing there was zucchini in it. Then we had a great laugh together. 😂 I also like to do this prank on kids who say they don’t like vegetables.

But don’t get me wrong, even though zucchini is one of the ingredients, this double chocolate zucchini bread is still a treat. So don’t eat tons of it.

You can also try my now quite popular carob zucchini bread recipe which is my very first sweet zucchini bread published recipe.

Double chocolate zucchini bread (Paleo, vegan, gluten free)

4 from 7 votes

Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 cups (200 g) grated zucchini

• 1 + 1/3 cups (150 g) almond flour (if you are intolerant to almonds, you can use tigernut flour instead)

• 1 cup (150g) dark chocolate chips

• 1/3 cup (60 g) arrowroot (see notes for substitutions)

• 3 Tbsp cacao powder

• 4 Tbsp (60 ml) maple syrup

• 1 Tbsp apple cider vinegar (or lemon juice)

• 2 Tbsp extra virgin olive oil (or coconut oil)

• 1 tsp baking soda

Instructions

• Preheat oven to 360° F (180° C)
• In a large bowl, combine all the dry ingredients (almond flour, arrow root, baking soda and cacao powder). Stir.
• Add the wet ingredients (maple syrup, olive oil and apple cider vinegar) to the dry ingredients and mix with a spoon until well combined. At this point you are probably panicking because the batter seems to be dry and that’s why it is not forming a dough yet. But don’t worry it’s ok.
• Add the grated zucchini and chocolate chips to the mix. Mix the whole thing with a spoon. As you keep mixing with your spoon, the humidity of the grated zucchini will allow you to form a dough.
• Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin.
• Bake for about 30 minutes. And voilà! Wait for it to cool down before removing from the tin. Serve at room temperature.
  Bon appétit !

Notes

• If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are paleo compliant. If you are not on the paleo diet you can use potato or corn starch instead of arrowroot.

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