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Sliced double dark chocolate zucchini loaf on a rustic wooden table

Double Dark Chocolate Zucchini Loaf

A rich and chocolaty loaf that combines moist zucchini with luscious dark chocolate, creating a decadent yet nutritious treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini Use fresh zucchini for best results.
  • 1 cup all-purpose gluten-free flour You can substitute with regular flour if not gluten-free.
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa for a richer flavor.
  • 1/2 cup dark brown sugar Can be substituted with brown sugar.
  • 1/2 cup maple syrup Feel free to swap for honey or agave syrup.
  • 1/4 cup vegetable oil Can use melted coconut oil or any neutral oil.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dairy-free dark chocolate chips Regular chocolate chips can also be used.

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the grated zucchini, gluten-free flour, cocoa powder, brown sugar, maple syrup, vegetable oil, and vanilla extract.
  3. Add the baking soda and salt, and mix until just combined.
  4. Fold in the dairy-free dark chocolate chips.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool before slicing and serving.

Notes

For extra indulgence, drizzle melted dark chocolate on top or serve with vanilla ice cream. Store in an airtight container for up to 4 days at room temperature, up to 1 week in the fridge, or freeze for up to 3 months. Reheat in the microwave for about 15 seconds before serving.