I have a tried and true recipe for Double Chocolate Zucchini Bread that I love however, I’ve been looking for ways to update some of my recipes to remove the refined/white sugar and try out different flours. I came across Weelicious’ version and her recipes are always great so I gave it a try. I’ll be honest, I like my recipe better but this one is a solid alternative if you’re looking to try something new.
Chocolate Zucchini Bread (adapted from Weelicious’ Chocolate Zucchini Bread, yields 10 slices)
1 cup cake flour (I use King Arthur’s Unbleached Cake Flour)
1 cup superfine almond flour (I use Bob’s Red Mill)
1/2 cup unsweetened cocoa powder (I use Ghiradhelli)
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 cup canola oil
1 ripe banana
1/2 cup honey
2 cups grated zucchini
Nutritional information per slice: 299 calories, 19 g fat, 6 g protein, 32 g carbs, 3 g fiber.
This recipe is pretty simple. The heaviest lift is grating all the zucchini! Once grated, put into a bowl lined with paper towels and let sit for 20 minutes. This will give the zucchini time to give off most of its’ liquid. After 20 minutes, wring out the remaining liquid through the paper towel over the sink.
In a big bowl or stand mixer, mix all of the ingredients together thoroughly. Pour the batter into a greased loaf pan and bake on 350 degrees for 45-50 minutes. Test by inserting a toothpick, which should come out clean when the bread is done.
Let the bread cool completely and cut into slices. This bread is just slightly sweet but crazy moist and very chocolately. The better the cocoa powder, the better the final result. Enjoy!