Double Chocolate Zucchini Bread
Bread so rich and chocolatey, you would never know that it’s packed full of zucchini! Deep cocoa flavor with bursts of melty chocolate chips is exactly how I want to start out my mornings. Pair with a cup of coffee and get ready to take on the day.
Description
Breakfast breads were always something I tried to avoid, because they are typically packed full of sugar. I wanted to make something that was actually nutritious and still enjoyable to have every now and then for a breakfast bread. While this is good with a morning meal, it’s also great as an afternoon pick-me-up. This bread is sugar free and loaded with zucchini, so I’d say that’s a win-win situation. I highly recommend serving warm so the chocolate chips become melty.
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Lankanto Monk Fruit Sweetener
- 3/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 tsp Espresso Powder (Optional, but it really enhances the chocolate in the best way possible)
- 1/4 tsp Salt
- 1 1/2 cup Shredded Zucchini (Equals out to about 2 zucchinis, squeezed of excess moisture)
- 1/4 cup Unsweetened Applesauce
- 1/4 cup Nonfat Plain Greek Yogurt
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3/4 cup Lily's Mini Dark Chocolate Chips, divided (These are made with stevia, keeping the recipe sugar free)
Instructions
- Preheat oven to 350*F. Using a 9x5 inch loaf pan, line with parchment paper and/or spray with non-stick spray to ensure the whole dish is coated.
- Using the wider shred on a box shredder, shred the zucchinis until you have 1 ½ cups worth. Use a towel or paper towel to squeeze out any excess moisture and set aside.
- In a small mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
- In a larger mixing bowl, whisk together the eggs, Monkfruit Sweetener, applesauce, Greek yogurt, and vanilla extract.
- Slowly add the dry ingredients into the wet and mix to combine. It will be a thick batter, so using a rubber spatula would be a good utensil to use. Then mix in ½ cup of the chocolate chips.
- Pour the batter into the prepared baking dish. Add the remaining ¼ cup of chocolate chips on top.
- Bake for 40-45 minutes on the middle rack in the oven, ensuring that the top rack is not in the way, as the loaf will rise.
- Using a toothpick, insert into the center of the loaf and if it removes clean, the bread is done. Cool in the pan for about 15 minutes and then remove and move to a wire rack until fully cooled.
Notes
- I sprayed my baking dish and then added in parchment paper with wings on the side for easy removal. Added a little more non-stick spray on top of the parchment paper, just to ensure the loaf didn’t stick.
- If you don’t care to make this sugar free, you can use regular sugar or even honey would work. In addition, you could use a different chocolate chip brand.
- Can sub the applesauce for a neutral oil such as canola or vegetable.
Breakfast, Bread, Chocolate, Zucchini Bread, Chocolate Zucchini Bread, Baking,