Double Chocolate Zucchini Bread Recipe

A dairy-free, fudgy double chocolate oatmeal zucchini bread made with whole grains (oats) is the best moist and fluffy fast bread!

– 2 cups rolled oats – ⅓ cup cocoa powder – 1 tsp baking soda – 1/2 tsp sea salt – 2 large eggs – 2 cups grated zucchini about 2 medium-sized zucchini – ½ cup avocado oil – ½ cup pure maple syrup – 2 tsp pure vanilla extract optional – 1 tsp lemon juice or vinegar – 1 cup chocolate chips


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Pre-heat the oven to 350°F and line a 9" x 5" loaf pan with parchment. Blend the whole oats for 30 seconds in a high-speed blender to make flour.


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Blend the cocoa powder, baking soda, and sea salt (the other dry ingredients) until mixed.

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A box grater or food processor attachment can grate zucchini. In a large bowl, combine eggs, avocado oil, pure maple syrup, vanilla essence, and lemon juice.

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Mix wet ingredients with shredded zucchini. Mix the dry ingredients with the wet ingredients until mixed. Mix in chocolate chips.

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Extra chocolate chips can be added to the loaf pan's chocolate zucchini bread batter.Let the bread grow in a loaf pan covered in colourful aluminium foil.

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Pre-heat the oven and bake on the centre rack for 55 minutes. Continue baking for 10–15 minutes without foil until the bread is clean.

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At 190 degrees Fahrenheit, quick breads are done. Insert a digital thermometer into the thickest portion of the bread and wait until the numbers stop moving to ensure it is baked through.

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Since elevation and batter temperature affect baking time, this is the best technique to make his chocolate zucchini bread precisely.

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Let bread cool to room temperature before slicing and serving. It's tempting to slice warm bread, but it disintegrates quickly.

Also See

Healthy Morning Glory Quick Bread Recipe