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Dark Chocolate Chip Zucchini Bread

  • Author: Jackie DeSana
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 2 loaves 1x
  • Category: Desserts, Breakfast
  • Cuisine: Vegan, Vegetarian

Description

Fluffy, moist and sweet zucchini bread with an extra burst of flavor from spices like cinnamon, ginger and a touch of cardomom. A great holiday dessert or before dinner snack.


Ingredients

Scale
  • 3 medium zucchini, shredded
  • 2 1/2 cups all purpose flour
  • 1 cup almond flour
  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground cardomom (optional)
  • 1 tsp ground nutmeg
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 5 large eggs, whisked (see notes for vegan)
  • 3/4 cup coconut oil, melted
  • 3/4 cup cane sugar
  • 1/2 cup almond milk (or other dairy/non-dairy milk)
  • 2 tsp vanilla extract
  • 1/2 cup dark chocolate chips (I buy the 63% stuff)
  • Extra oil or non-stick cooking spray

Instructions

  1. Preheat your oven to 350 degrees and grease two 8 x 4 bread pans either with cooking spray or vegetable oil.
  2. You want to get the water out of the zucchini, do this by lining a plate with two sheets of paper towel, placing the zucchini on top then placing two more sheets of paper towel on top. I place a book on top as well to get extra moisture out. If you have a nut milk bag, you could just squeeze it out yourself.
  3. In a medium bowl, whisk together the flour, almond flour, cinnamon, ginger, cardomom, nutmeg, baking powder, baking soda and salt until combined. In a separate, larger bowl, whisk together the eggs, melted coconut oil, sugar, almond milk and vanilla extract. I do this in my stand mixture but you can do it by hand whisking vigorously. Add the zucchini to the wet mixture and whisk until it’s mixed in.
  4. Add the dry ingredients directly into the wet ingredients and fold to combine. Do not use your stand mixer for this, you might overmix it on accident, just use a spatula and fold until combined. Once fully mixed into a batter, add the chocolate chips and fold.
  5. Pour the batter into a greased pan and bake for 50 minutes. If you’re baking both at the same time, it might take a little longer. Check to see if they’re done by sticking a toothpick into the bread, if it comes out clean you’re all done!
  6. Carefully remove from the pan and transfer to a cooling rack. I loosen it in the pan but running a knife gently around the edge then flipping it onto a rack.

Notes

Vegan – Make flax eggs by mixing 5 tbsp of flax seeds with 1/2 cup water. When making these vegan, I also add 1 tbsp apple cider vinegar to the almond milk ahead of time and giving it 7 minutes to start curdling. Also add an extra teaspoon of baking soda to help it rise.