Double chocolate zucchini bread (Paleo, vegan)

This moist double chocolate zucchini bread is a real treat!

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 (Coconut free, AIP, paleo) or Zucchini and pesto muffins (AIP, paleo, vegan) recipes). Because sweet zucchini breads are pretty new here, it has now become a conversation topic in my 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.

Ingredients

• grated zucchini : try to use organic zucchini as we are leaving the skin on it (don't peel it).
• almond flour : if you are intolerant to almonds, you can use tigernut flour instead. If you don't know what tigernut flour is and want to learn more about it you can click here.
• dark chocolate chips : make sure to use compliant chocolate chips
• cacao powder : make sure to use unsweetened cacao powder
• arrowroot: it is a starch. You can replace it with tapioca flour/starch, both are paleo compliant. And if you are not on a paleo diet, you can either use corn starch or potato starch.
• maple syrup
• extra virgin olive oil or coconut oil
• apple cider vinegar
• baking soda

Other sweet zucchini bread you might want to try

You can also try my now quite popular Carob zucchini bread (Coconut free, AIP, paleo) recipe.

Double chocolate zucchini bread (Paleo, vegan)

4 from 18 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 + ⅓ cups (150 g) almond flour (if you are intolerant to almonds, you can use tigernut flour instead)

• 1 cup (150g) dark chocolate chips

• ⅓ 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.
• Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.

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