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Chocolate Zucchini Bread - Olivia Adriance
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GLUTEN-FREE DOUBLE CHOCOLATE ZUCCHINI BLENDER BREAD

A moist and fudgy Double Chocolate Zucchini Blender Bread that sneakily contains a vegetable and other nutrition-packed ingredients!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breads, Desserts, Snacks
Cuisine: American
Keyword: Blender bread, Chocolate recipes, Gluten-free desserts, Zucchini bread
Servings: 10
Author: Olivia Adriance

Ingredients

  • 2 ½ cups zucchini, chopped (no need to peel)
  • 1 cup gluten-free flour blend (I used Bob's Red Mill Paleo Flour)
  • 2 pasture raised eggs
  • ⅓ cup cacao powder
  • ⅓ cup creamy peanut butter
  • ⅓ cup applesauce
  • ¼ cup honey (or sub maple syrup)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup dairy-free chocolate chunks

Instructions

  • Preheat the oven to 350°F and prepare the loaf pan by spraying it with avocado oil or lining it with parchment paper.
  • Add the zucchini to a blender and blend until minced.
  • Add the remaining ingredients (gluten-free flour, eggs, cacao powder, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and sea salt), minus the chocolate chunks, to the blender and blend until just combined.
  • Stir in the chocolate chunks with a spatula.
  • Add the batter to the prepared loaf pan and bake for 40 to 45 minutes.
  • Remove from the oven and let it cool before slicing into the loaf. ENJOY!

Nutrition

Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 318mg | Potassium: 185mg | Fiber: 3g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg