How To make Chocolate Zucchini Nut Bread

Chocolate Zucchini Bread - Vegan, Healthy, Low Oil

A soft, moist, and ULTRA fudgy vegan chocolate zucchini bread that is packed with a full cup of zucchini, adding incredible moisture without all the extra fat and calories. It is delicious for breakfast or as a healthy dessert.

Full recipe:

The Best Zucchini Bread

This is the Best Zucchini Bread Recipe: In essence, it's a quick bread made with brown sugar and white, eggs and oil, and the result is a super moist zucchini bread that makes a wonderful addition to breakfast coffee or afternoon tea! I have been making this recipe for years, an oldie but such a goodie, a hit with adults and children alike.

Full recipe here:

Easy and Moist Zucchini Bread Recipe - MUST TRY!

Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test

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Meridian, ID 83680
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#natashaskitchen #zucchinibread #zucchini

The best CHOCOLATE ZUCCHINI LOAF!

#chocolatezucchinicake #zucchinirecipes #cakerecipe

The best CHOCOLATE ZUCCHINI LOAF!

0:00 INTRO
0:30 OVEN & PAN
0:53 DRY MIX
1:10 BUTTER & COCONUT OIL
1:42 WET MIX
2:05 MIX THE CAKE BATTER
2:20 SHREDDED ZUCCHINI
2:30 ADD ZUCCHINI & CHOCOLATE
2:45 BAKE
3:25 SERVE

IMPORTANT!!! THE VIDEO SAYS BAKE FOR 15 - error! Bake for 45-50 minutes. Recipe on the website lists this correctly. Sorry!!!

Everyone loves this CHOCOLATE ZUCCHINI LOAF; the ingredients are easy to find, it doesn’t take a lot of time to assemble and it is really flavourful.

Like so many tried-and-true recipes, this one came to us from a friend of a friend who shared it with Carol’s bestie. Having now made it a bunch of times for my family and friends, I can attest that it sure is fantastic, and yes, folks just can’t get enough of it. Promise me you’ll try it.

When you do, share your chocolate zucchini bread just like we did - send this LINK to your friends and PIN the recipe to a favourite cake or dessert board on Pinterest. Lastly, don’t forget to take pics of all the delicious stuff you’re baking. Simply post those pics on Instagram or Facebook, tagging #weekendatthecottage when you do. We can hardly wait it to see them!

For now, here are some tips on making this CHOCOLATE ZUCCHINI LOAF:



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Chocolate Zucchini Muffins | Gluten Free Muffin Recipe

These Gluten Free Chocolate Zucchini Muffins are 100% grain free and use almond butter as the base. I love making them on the weekend and packing them in lunch boxes during the week.

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GLUTEN FREE CHOCOLATE ZUCCHINI MUFFIN RECIPE
2 medium zucchini (1 cup shredded)
1 cup all natural almond butter
2 eggs
1/4 cup milk (I used unsweetened almond milk)
1 tsp. vanilla extract
1/4 cup unsweetened coca powder
1/4 cup coconut sugar
1/2 tsp. kosher salt
1/2 tsp. baking soda
2 tbsp. coconut flour
1/4 cup chocolate chips (optional)

Pre heat oven to 350 degrees F.

Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.

Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.

In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.

Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.

Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.

Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!

Makes 12 muffins.

Calories: 189; Total Fat: 14.6g; Saturated Fat: 1.9g; Cholesterol: 35mg; Carbohydrate: 13.4g; Dietary Fiber: 3.6g; Sugars: 8.4g; Protein: 7.1g

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Chocolate Zucchini Bread

Chocolate zucchini bread recipe that is gluten free, grain free and Paleo friendly.