Putzel Kitchen

Chocolate Zucchini Bread

This is a delicious, guilt & gluten free version of zucchini bread sweetened with cacao powder. It’s perfect with a cup of cold brew on a summer morning or for a little dessert after a meal.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

This is a delicious, guilt & gluten free version of zucchini bread sweetened with cacao powder. It's perfect with a cup of cold brew on a summer morning or for a little dessert after a meal.
Prep Time
20 minutes
Cook Time
1 hour 16 minutes
Total Time
1 hour 36 minutes

Ingredients

Yield: 1 loaf or a dozen + muffins, depending on the size
  • 1 very ripe, smashed banana (2 ounces)
  • 1 ounce unsalted butter, room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • pinch of sea salt
  • 2 cups shredded zucchini (10 ounces)
  • 8 ounces ground almonds/almond flour
  • 1/4 cup cacao powder
  • 1/3 cup dark chocolate chips
  • 1 ounce ground flaxseed
  • 2 tablespoons whole flaxseed, for sprinkling

Instructions

Step 1

Preheat oven the 325 degrees F. Double line a 9 X 5 inch loaf tin with parchment paper (let it hang over pan so that it's easy to remove bread after baking).

Step 2

Combine smashed banana and butter together in a mixing bowl. Add maple syrup, cinnamon, vanilla, eggs, baking soda, lemon juice and a pinch of sea salt. Mix together.

Step 3

Add shredded zucchini, ground almonds, ground flaxseed, cacao powder and dark chocolate chips, and thoroughly mix together.

Step 4

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