Double Chocolate Zucchini Bread



  • 1 ¾cups zucchini finely grated
  • 2eggs
  • ½cup coconut sugar
  • ¼cup pure maple syrup
  • ½cup coconut oil or butter, melted
  • 1 ½ vanilla extract
  • 1 ½cup all-purpose flour gluten-free
  • 1 baking soda
  • ½ salt
  • cup cocoa powder regular
  • ¾cup mini chocolate chips


  1. Preheat oven to 350 degrees.
  2. Using a food processor, finely grate zucchini and measure out 1 ¾ cups. Squeeze excess moisture out of the zucchini by dabbing with a paper towel. (You will end up with a little over 1 cup of grated zucchini once water is squeezed out.)
  3. In a large bowl whisk together eggs, coconut sugar, maple syrup, oil or butter, and vanilla.
  4. In a separate medium-sized bowl combine flour, baking soda, cocoa powder, and salt. Whisk until well combined.
  5. Add dry ingredients to wet ingredients and mix by hand until batter is smooth.
  6. Stir in grated zucchini and chocolate chips until just combined.
  7. Spray a 9 x 5 inch loaf panwith non-stick cooking spray and/or line it with parchment paper. Pour in the zucchini bread batter and spread it out evenly in the pan. Sprinkle with additional chocolate chips, if desired.
  8. Bake in preheated oven for 50-60 minutes or until a toothpick when inserted in comes out clean.
  9. Let cool to room temperature before serving. Enjoy!