Chocolate Zucchini Bread

If you have about 45 minutes to spend in the kitchen, Chocolate Zucchini Bread might be a tremendous gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. This recipe makes 6 servings with 267 calories, 8g of protein, and 19g of fat each. For 98 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 15 people were glad they tried this recipe. This recipe from Fountain Venue Kitchen requires baking soda, zucchini, eggs, and coconut oil. Overall, this recipe earns a not so awesome spoonacular score of 18%. Chocolate Chocolate Chip Olive Oil Zucchini Bread, Chocolate Zucchini Bread, and Chocolate zucchini bread are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F, and grease two 3×5-inch loaf pans or one 9-5-inch loaf pan. (I like to line with parchment paper for easy removal.)In a medium bowl, combine the almond flour, cocoa powder, cinnamon, baking soda and salt. (Stir in any nuts or chips, if using.) In another medium to large bowl, lightly beat the eggs with a fork. Whisk in the honey or maple syrup and the oil, and then stir in the zucchini. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the 3×5-inch pans (in my oven, the 9×5-inch loaf pan requires 5 additional minutes) or until the center is just cooked through. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.

 

Step by step:

1. Preheat the oven to 350 degrees F, and grease two 3×5-inch loaf pans or one 9-5-inch loaf pan. (I like to line with parchment paper for easy removal.)In a medium bowl, combine the almond flour, cocoa powder, cinnamon, baking soda and salt. (Stir in any nuts or chips, if using.) In another medium to large bowl, lightly beat the eggs with a fork.

2. Whisk in the honey or maple syrup and the oil, and then stir in the zucchini.

3. Add the dry ingredients to the wet ingredients, and mix until thoroughly combined.

4. Transfer the batter to the prepared pan(s), and bake for 28-30 minutes for the 3×5-inch pans (in my oven, the 9×5-inch loaf pan requires 5 additional minutes) or until the center is just cooked through. All ovens vary, so check a few minutes early and add extra time, if needed. The loaf will feel firm yet a little springy when pressed in the center. If it feels mushy when pressed, bake a little longer and then check again. Cool for 5 minutes in the pan before removing to a rack to cool completely.

Nutrition Information:

covered percent of daily need

 

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