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Chocolate Zucchini Bread

Yields9 ServingsPrep Time5 minsCook Time35 minsTotal Time40 mins

 1 ¼ cups oat flour
 ¼ cup cocoa powder
 2 tbsp dutch cocoa
 ¾ tsp baking powder
 ½ tsp baking soda
 ¼ tsp salt +1/8 tsp salt
  cup coconut sugar
 1 packed cup finely grated zucchini
 ¾ cup plain yogurt
 ¼ cup coconut oil
 1 tbsp pure vanilla extract
  cup mini chocolate chips
 ¼ cup walnuts

Begin by preheating the oven to 350º F. Lightly grease a 9×5 loaf pan with coconut oil. Then grate the zucchini or shred it by using a large food processor.


Stir together all dry ingredients in a large mixing bowl. In a separate bowl, combine the wet ingredients. Then stir the wet mixture into the dry mixture to form a batter.


Then smooth the mixture into the loaf pan. Press some extra chocolate chips into the top if desired. Bake on the center rack 35 minutes, then (without opening the oven door) leave in the closed-but-turned-off oven for another 5 minutes. Let cool completely, then very loosely cover and refrigerate. If you can, I recommend letting the bread sit in the refrigerator until the next day, as the flavor and texture are both so much better.

Nutrition Facts

Servings 9

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