Chocolate Zucchini Bread (using Almond Flour)

Prep Notes

This recipe is easy to pull together with a food processor or blender, but if you don’t have one of those, no worries. You can mix the ingredients and blend in a bowl with a mixing spoon or mixer.

I use a Parrish Magic Line baking pan, about 7.75 inches x 3.75 inches, to give you an idea of the size loaf pan to use, however use any pan that you have that’s close to this size (it’s on the smaller side). I know some don’t like using aluminum, so you can swap it for glass or ceramic.

For the zucchini, I keep the green on and grate everything but the ends, however you can peel the green off if you prefer. And there’s no need to squeeze the zucchini to get the excess water out.

For the cocoa, you can use cacao in place of cocoa. Make sure to use natural, unsweetened cocoa, not Dutch processed cocoa.

For a sweetener, you can use honey in place of maple syrup.

I prefer grating the zucchini in my food processor, taking it out, and then adding all the ingredients. Alternatively, you can also use a hand grater for the grated zucchini. Totally up to you.

And finally, some optional ingredients: almond oil: 1/4 teaspoon, 1/2 teaspoon cinnamon. Also, I sometimes add an extra tablespoon of maple syrup when I’m craving a bit more sweetness, which makes it a bit moister and sweeter. It’s subtle though.

Directions

1. Preheat your oven to 350°F (180°C, or gas mark 4).
2. Rub oil on the bottom and sides of a bread loaf pan, and then lightly dust it with almond flour.
3. Add the almond flour, cocoa, baking soda, and salt to a food processor and pulse to blend the ingredients.
4. Add the eggs, oil, maple syrup, vanilla, and grated zucchini to the food processor and pulse a few times to blend the ingredients.
5. Add the batter to the loaf pan and bake for 35 minutes.
6. Cool for about an hour before slicing.
7. Store covered at room temperature for a few days, or refrigerated for a few weeks.

Credit: Comfy Belly