This classic chocolate chip zucchini loaf combines warming spices, whole grain flours, and chucks of chocolate
Late summer means nobody is in the mood for baking much. Yet the excess of fruits and veggies means it's sometimes hard to avoid. This time of year the gardens and markets are overflowing with produce.
There are so tomatoes and zucchini, and you can only rack your brain so much before you run out of ideas of how to use them all up.
Whenever we were graced with an abundance of zucchini growing up we'd also make two things
1) fried zucchini fritters (SO good!)
and if we were lucky
2) zucchini bread.
- Stone ground flour
- Baking powder
- Baking soda
- Sea salt
- Avocado oil
- Coconut sugar
- Ground chia or flax
- Plant-based milk
- Lemon juice
- Vanilla extract
- Chocolate chips
Tips + Notes
Chocolate zucchini bread is one of those classic hippie recipes. Much like carrot cake, and banana bread, it showed up in every 'back to the land' granola cookbook. Although adding grated sweet vegetables to desserts dates back to European Middle Ages, zucchini bread really didn't take off until the '60s and '70s when every post-depression/WWII North American garden grew it in abundance.
Like carrot cake in the '70s, it was promoted as being "healthy", but of course that all depends on how you make it, and if you're willing to go into the realm of cardboard-like hippie baking.
This version of chocolate chip zucchini loaf falls somewhere in between healthy and dessert. it's perfectly moist and tender, and a far cry from that dry cardboard texture that often results from cutting out the fat and sugar.
Made with stone-ground red fife flour, low glycemic coconut sugar, and plenty of chocolate it can be enjoyed as a decadent breakfast or a casual dessert.
Personally, I'm all about topping mine with almond butter and devouring as a mid-day snack. Plus, this makes a great loaf to freeze (once sliced) so you can relive that summer abundance come October.
- Swap whole wheat flour for spelt or even white flour
- Add chopped nuts along with chocolate chips and zucchini
- use any liquid oil, or melted vegan butter
- 2 cups stone ground flour ( I used Flourists Sifted Red Fife)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 ½ tsp. cinnamon
- ¼ tsp. cardamom
- ¼ tsp. nutmeg
- ⅓ cup avocado oil (melted coconut or olive oil would work too)
- ¾ cup coconut sugar
- 2 tbsp. ground chia or flax
- ½ cup water
- ⅔ cup plant-based milk
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1 ¾ cup loose grated zucchini (I like to grate mine fine)
- 1 cup chocolate chips
- First prepare a loaf pan with parchment.
- Preheat the oven to 180° (350° F).
- Next combine the flax or chia and water in a medium bowl. Set aside to gel for a few minutes.In another bowl combine the dry ingredients.
- Add the remaining wet ingredients to the chia/flax gel. Stir the wet ingredients into the dry.
- Squeeze the grated zucchini to remove the excess water. Stir in the squeezed zucchini and chocolate to the batter.
- Spread batter into prepared pan and bake for 60-70 minutes, or until the top strings back when lightly touched.Cool on a wire rack before slicing.
** If you want refined sugar free try adding ½ cup maple syrup and reduce the milk by 1 ½ tbsp.
*** You can also probably get away by reducing the sugar to ½ cup if sweet isn't your vibe.
**** To make this loaf gluten free try using a cup for cup gluten free blend