Chocolate Zucchini Bread & Simple Chocolate Frosting

By tammy1365

Ingredients

• 2 cups (200 g) grated or finely shredded zucchini (about 1 zucchini)
• 4 large eggs
• 2 tablespoons (30 ml) olive oil (or unsalted butter, ghee, or coconut oil)
• 1/3 cup (90 ml) maple syrup or honey
• 1 teaspoon of vanilla extract
• 1/3 cup (35 g) coconut flour
• 1/4 cup (12 g) unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup (56 g) chocolate chips

Details

Servings 1
Adapted from comfybelly.com

Preparation

Step 1

This recipe is quite flexible, so feel free to bake it in a bread pan, a square baking pan so you have cake squares, or make muffins/cupcakes using the batter. The cupcakes will bake a bit faster than the bread or cake. It works well in a loaf pan at least 7.5 inches x 3.5 inches (19 cm x 8.9 cm), or an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan.

If your zucchini is wet, place it in a towel and wring out the excess moisture, or place it in a strainer and press out the excess moisture.

Preheat your oven to 350°F (175°C, or gas mark 4).

In a food processor or mixer, blend the zucchini, eggs, oil, maple syrup, and vanilla. A food processor will further break up the zucchini so you won’t see any zucchini in the baked bread.

Blend the flour, cocoa, baking soda, and salt into the wet batter and let the batter sit for a few minutes.

Mix in the chocolate chips and pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Makes one loaf

Place about 1 cup of water in a saucepan, set the saucepan on a low medium heat and bring the water to a simmer.

Place a glass bowl on top of the saucepan and add the chocolate chips and butter.

Melt the chocolate and butter slowly, stirring occasionally.

When the chocolate is just about to finish melting, turn of the heat and stir the frosting until creamy. Add the vanilla and salt and stir to blend well.

Makes 1 1/4 cups of frosting

Wheat-free

Delicious and such a nice texture. Have you tried adding any spices to this recipe? I’m thinking next time (this is already the second batch I’ve made, so batch three will probably be coming next week) I might try it with some cinnamon or even nutmeg….

Thank you, thank you, thank you for putting in the metric measurements as well! It makes such a difference. I have been put off buying some American etc cookbooks even though I love some of the recipes simply because I have to fiddle around to get the right ratios due to having to convert everything as well as the apparent differences in cup and spoon measurements etc. Thank you once again – I look forward to trying this!

I can’t have honey or the maple syrup–do you know how much I could use to substitute with Erythritol or another artificial sweetner? I guess what I need to know is the sweetening power or substation of honey-and if I would need additional liquid?

Thanks for adding this! I’m sure this will help many folks who sub with xylitol or want to. Best wishes.

I love your recipes and thank you for such a great website! I made the chocolate zucchini bread (I doubled the recipe to make two loaves). The recipe came out a little watery at the bottom. Does that mean it needed more time in the oven? I know every oven is different but the knife came out clean on the test. Any thoughts would be helpful. Thanks again for a great site and keep up the great work! I will be on the look out for your cookbooks.

This was delicious! My 3 year old helped me make it and has been asking for more “bikini bread”.

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Wheat-free

buckwheat flour