This delicious Chocolate Zucchini Bread is perfect with your morning coffee or as a post-workout snack. Best of all, it comes together quickly in one bowl. We're using a combination of almond flour and oat flour to add structure and a tender crumb this loaf while keeping things naturally gluten-free. Pure maple syrup is one of our favorite unrefined sweeteners to use, and a blend of Ghirardelli 72% Cacao Baking Chips and 100% Cacao Unsweetened Chocolate Chips make for an intense chocolate experience without unnecessary added sugar. Be sure to incorporate the wet ingredients in the order listed, as it gives the melted chocolate some time to cool slightly before adding the eggs.
Pro tip: you can make your own oat flour with an equal amount of rolled oats in a high-speed blender by blending on high speed until finely ground.
- Nonstick cooking spray
- 1 small zucchini, shredded (about 2 cups)
- 1/ 4 teaspoon kosher salt
- 1/ 4 cup Ghirardelli 100% Cacao Unsweetened Chocolate Chips
- 1/ 2 cup Ghirardelli 72% Cacao Baking Chips
- 1/ 2 cup pure maple syrup
- 1/ 2 cup almond butter, roasted, unsweetened and well-stirred
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup oat flour
- 1 cup fine almond flour
- 1 teaspoon baking powder
- 1/ 2 teaspoon baking soda
Preheat oven to 350F degrees. Line a standard 9” x 5” loaf pan with parchment paper and nonstick cooking spray.
Toss grated zucchini with kosher salt and drain over a fine mesh strainer to help draw out some of the excess liquid while preparing the batter.
Set aside ⅛ cup of Ghirardelli 72% Cacao Baking Chips to top batter with, then melt remaining 72% cacao baking chips and Ghirardelli 100% Cacao Unsweetened Chocolate Chips in a medium heatproof bowl set over a small pot of simmering water. Whisk in maple syrup, almond butter, and vanilla extract until smooth and fully incorporated. Whisk in eggs.
Sift dry ingredients into chocolate mixture, then fold with a wooden spoon until no dry spots remain. Press on the grated zucchini with the back of a spoon to remove excess liquid, then fold drained zucchini into batter until well combined. Scrape batter into prepared pan and top with reserved ⅛ cup Ghirardelli 72% Cacao Baking Chips. Bake for about 1 hour, rotating halfway through until a toothpick inserted into the center comes out clean. Allow to cool completely before removing from pan and slicing. Bread can be stored wrapped tightly in foil for 4 days or in an airtight container in the refrigerator for up to 1 week.