This delicious recipe comes from the following site: http://comfybelly.com/2013/07/chocolate-zucchini-bread-simple-chocolate-frosting/#.Ui3xfMbry6M
This recipe is quite flexible, so feel free to bake it in a bread pan, a square baking pan so you have cake squares, or make muffins/cupcakes using the batter. The cupcakes will bake a bit faster than the bread or cake. It works well in a loaf pan at least 7.5 inches x 3.5 inches (19 cm x 8.9 cm), or an 8-inch x 8-inch (20.3 cm x 20.3 cm) baking pan. (I made mine in an 8x8 pan to cut into brownie bites)
If your zucchini is wet, place it in a towel and wring out the excess moisture, or place it in a strainer and press out the excess moisture.
- 2 cups (200 g) grated or finely shredded zucchini (about 1 zucchini)
- 4 large eggs
- 2 tablespoons (30 ml) olive oil (or unsalted butter, ghee, or coconut oil)
- 1/3 cup (90 ml) maple syrup or honey
- 1 teaspoon of vanilla extract
- 1/3 cup (35 g) coconut flour
- 1/4 cup (12 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (56 g) chocolate chips (i didn't add this as I forgot but they were still moist and chewy)
NOTE: i also added a bit of cinnamon as well as cayene pepper
- Preheat your oven to 350°F (175°C).
- Grease your baking pan and line the bottom with parchment paper. Dust the sides with coconut flour. If you’re after easy release, line the entire pan with parchment paper.
- In a food processor or mixer, blend the zucchini, eggs, oil, maple syrup, and vanilla. A food processor will further break up the zucchini so you won’t see any zucchini in the baked bread.
- Blend the flour, cocoa, baking soda, and salt into the wet batter and let the batter sit for a few minutes.
- Mix in the chocolate chips and pour batter into prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve. Store covered at room temperature for several days or in the refrigerator for a few weeks.
Makes one loaf