This Dark Chocolate Zucchini Bread is so rich, decadent, moist and delicious that it’s perfect for any time of the day. Plus, it has vegetables in it, so it’s super healthy for breakfast, right?
This Dark Chocolate Zucchini Bread is super easy to make, requiring only 1 bowl and 10 ingredients for the bread itself. The delicious walnut topping is optional, but adds a really rich, buttery flavour to the loaf as the walnuts toast nicely during baking.
I still remember the first time I had zucchini bread: I was staying with my Aunt and Uncle for a few weeks during the summer when I was about 8 or so years old. I remember my Aunt baking something that smelled so utterly delicious and when I asked what it was, she responded “zucchini bread”. Being a child who was a somewhat picky eater, I immediately turned my nose up to the idea that there would be vegetables in my bread. I mean, what was the world coming to??
Then I remembered that my mom put carrots into muffins and cakes and I liked those, so the zucchini couldn’t be that different, right? Plus, the scent was out of this world so clearly, something that smelled so delicious had to taste delicious also. At least that’s what I told myself and I was not disappointed. I’m pretty sure I ate half that loaf of zucchini bread that day and had my Aunt promptly proceed to write out her recipe so that I could get my mom make this new deliciousness for me around the clock. I was a foodie from a young age, folks 😉
So it was only natural that I try to come up with a zucchini bread recipe for the blog that was vegan and gluten-free. Plus, why not kick it up a level and make it chocolate, too? Great choice, I might add – you’re going to adore the deep, rich cocoa flavour of this Dark Chocolate Zucchini Bread.
I used the Teff Date Bread as a base for this recipe, making multiple changes along the way to make this Dark Chocolate Zucchini Bread. I knew from the Teff Date Bread that the Teff flour would be a great base for this recipe, lending lots of nutty, cocoa undertones to the flavour. In addition to the necessary grated zucchini, I also added some cacao nibs for an extra pop of flavour, as well as some chopped walnuts to the top of the bread to give it a buttery, nutty crunch.
All in all, the Dark Chocolate Zucchini Bread turned out better than I expected, raising significantly during baking which was very exciting for me, given the gluten-free nature of this recipe. It’s also very light and airy, unlike many dense gluten-free breads out there.
- Zucchini is one of the very low calorie vegetables, providing only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is a good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.
- Zucchinis, especially golden skin varieties, are rich in flavonoid poly-phenolic antioxidants such ascarotenes, lutein and zea-xanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body that play a role in aging and various disease processes.
- Zucchinis hold relatively moderate amounts of folates; provides 24 µg or 6% of RDA per 100 g. Folates are important in cell division and DNA synthesis. When taken adequately during early pregnancy it can help prevent neural tube defects in the fetus.
- They are also a very good source of potassium, an important intra-cellular electrolyte. Potassium is a heart-friendly electrolyte and helps bring a reduction in blood pressure and heart rates by countering pressure-effects of sodium. (source)
See? All this goodness is just another reason to include more zucchini in your diet and this amazing Dark Chocolate Zucchini Bread is the perfect way to increase your intake.
So try out this Dark Chocolate Zucchini Bread for yourself. Don’t forget to leave a comment or rate the recipe below to let us know what you think. You can also snap some yummy pics of your own Dark Chocolate Zucchini Bread and tag them #glutenfreeveganpantry when you post them to Instagram. I’d love to see how it turns out for you!
- 1½ cups Teff Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp xantham gum
- ½ cup cocoa powder
- 1½ cups grated zucchini
- ½ cup maple syrup
- 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water)
- 1¼ cups coconut milk
- ¼ c cacao nibs
- ½ cup chopped walnuts (optional)
- Preheat oven to 350F
- In large bowl, mix together flour, xantham gum, cocoa, baking powder and baking soda.
- Add grated zucchini, maple syrup, flax eggs and coconut milk. Stir until just mixed. Do not over stir.
- Add in cacao nibs and stir to mix.
- In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan.
- If adding walnuts, sprinkle over top of batter and gently press into the top of the batter so that they are about half way covered by the batter.
- Bake for 55 mins, or until a toothpick inserted into the loaf comes out clean.