If you’re looking for a deliciously moist and decadent treat that checks all the boxes for health-conscious baking, look no further than this Almond Flour Double Chocolate Zucchini Bread. This delightful loaf combines the rich flavors of chocolate with the subtle sweetness of zucchini, making it perfect for breakfast, a snack, or even dessert. Plus, it’s gluten-free and packed with protein from almond flour, making it a great option for anyone looking to indulge without the guilt. Let’s dive into why this recipe is worth your time and how you can whip it up in your own kitchen!
Why Almond Flour Double Chocolate Zucchini Bread is Worth Your Time
Almond Flour Double Chocolate Zucchini Bread is a unique twist on traditional zucchini bread. The addition of cocoa powder and chocolate chips elevates this recipe to pure decadence. Not only does it satisfy your sweet tooth, but it also incorporates healthy ingredients that contribute to a balanced diet. Zucchini adds moisture and is virtually undetectable in taste, while almond flour provides a nutty flavor and high protein content. It’s a delicious way to sneak in some veggies, perfect for kids and adults alike. Honestly, who wouldn’t want to enjoy a slice of chocolatey goodness that’s also good for you?
Ingredient Breakdown
- 3 large eggs: These provide structure and moisture to the bread.
- 1/2 cup pure maple syrup: A natural sweetener that adds depth of flavor.
- 1/2 cup avocado oil: A healthy fat that keeps the bread moist.
- 2 tsp pure vanilla extract: Enhances the overall flavor profile.
- 1 cup grated zucchini: Adds moisture without overwhelming the flavor.
- 2 cups super fine almond flour: The star ingredient that offers a gluten-free alternative.
- 1/2 cup tapioca flour: Helps to bind the ingredients and provides a nice texture.
- 1/2 cup cocoa powder: The source of rich chocolate flavor.
- 1 tsp baking powder: Essential for leavening and giving the bread lift.
- 1 tsp ground cinnamon (optional): Adds warmth and spice.
- 1/2 tsp sea salt: Enhances the sweetness of the bread.
- 1 cup chocolate chips: For that extra chocolatey goodness!
Hardware & Gadgets
- Mixing bowls: For combining your wet and dry ingredients.
- Whisk: To mix your eggs and wet ingredients smoothly.
- Rubber spatula: For folding in the zucchini and chocolate chips.
- Loaf pan: A standard 9×5 inch pan works perfectly for this recipe.
- Grater: To finely grate the zucchini.
- Oven thermometer: Ensures your oven is at the right temperature.
Almond Flour Double Chocolate Zucchini Bread in Steps
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
Step 2: Prepare Your Loaf Pan
Grease your loaf pan with a bit of avocado oil or line it with parchment paper for easy removal after baking.
Step 3: Mix Wet Ingredients
In a large mixing bowl, whisk together 3 large eggs, 1/2 cup pure maple syrup, 1/2 cup avocado oil, and 2 tsp pure vanilla extract until fully combined.
Step 4: Add Zucchini
Fold in 1 cup of grated zucchini into the wet mixture. It’s okay if there’s some excess moisture from the zucchini; it will help keep the bread moist.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups super fine almond flour, 1/2 cup tapioca flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1 tsp ground cinnamon (if using), and 1/2 tsp sea salt.
Step 6: Mix Dry into Wet
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 7: Add Chocolate Chips
Gently fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 8: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Smart Substitutions
- Maple syrup: You can substitute with honey or agave syrup for a different flavor.
- Avocado oil: Coconut oil or melted butter can be used for a richer taste.
- Almond flour: If you don’t have almond flour on hand, you can use sunflower seed flour for a nut-free option.
- Cocoa powder: Replace it with carob powder for a caffeine-free version.
Pro Tips & Notes
- Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy bread.
- For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate.
- Let the bread cool completely before slicing to prevent it from crumbling.
- Feel free to swap in different types of chocolate chips, such as dark chocolate or white chocolate, for a unique twist.
Make-Ahead & Storage
This Almond Flour Double Chocolate Zucchini Bread is perfect for meal prep! You can make it ahead of time and store it in an airtight container. It keeps well at room temperature for up to 3 days, or you can refrigerate it for up to a week. For longer storage, slice the bread and freeze it in an airtight container or freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy a slice!
Questions People Ask
Can I use regular flour instead of almond flour?
While you can use regular all-purpose flour, this will change the texture and flavor of the bread. Almond flour is what gives it that moist, dense quality.
Is this recipe suitable for kids?
Absolutely! The chocolate flavor is appealing to kids, and it’s a great way to sneak in some veggies without them noticing.
Can I add nuts to this recipe?
Yes! Chopped walnuts or pecans can be added for an extra crunch and flavor boost. Just fold them in along with the chocolate chips.
What can I serve with this zucchini bread?
This bread is delicious on its own, but it pairs wonderfully with a dollop of nut butter or a spread of cream cheese. It also goes well with a cup of coffee or tea!
Wrap-Up
With its rich chocolate flavor and the hidden goodness of zucchini, Almond Flour Double Chocolate Zucchini Bread is a delightful treat you won’t want to miss. It’s simple to make, and it’s sure to impress everyone from your family to your friends. Whether you enjoy it as a breakfast option or a dessert, this recipe offers a satisfying and healthy way to indulge your chocolate cravings. Give it a try and see how it quickly becomes a favorite in your home!
Almond Flour Double Chocolate Zucchini Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your bread will bake evenly.
- Grease your loaf pan with a bit of avocado oil or line it with parchment paper for easy removal after baking.
- In a large mixing bowl, whisk together 3 large eggs, 1/2 cup pure maple syrup, 1/2 cup avocado oil, and 2 tsp pure vanilla extract until fully combined.
- Fold in 1 cup of grated zucchini into the wet mixture. It’s okay if there’s some excess moisture from the zucchini; it will help keep the bread moist.
- In a separate bowl, whisk together 2 cups super fine almond flour, 1/2 cup tapioca flour, 1/2 cup cocoa powder, 1 tsp baking powder, 1 tsp ground cinnamon (if using), and 1/2 tsp sea salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy bread.
- For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate.
- Let the bread cool completely before slicing to prevent it from crumbling.
