Double Chocolate Zucchini Bread

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining similar texture.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips are lower in sugar and provide a richer flavor.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

brown sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds moisture and a unique flavor.

Preheat the oven to 350°F.

Drain canned zucchini if using; if using fresh, wash and shred until you have 1 1/2 cups.

In a mixing bowl, add 1 cup of all-purpose flour and break up any lumps.

Add 3/4 teaspoon baking soda, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/2 teaspoon espresso powder, and 1/2 cup unsweetened cocoa powder to the flour and whisk together.

Set the dry ingredients aside.

In another bowl, crack 2 eggs and whisk them to break them up.

Add 1/3 cup of sour cream to the eggs and mix well; if you don't have sour cream, you can substitute with Greek yogurt.

Add 2/3 cup sugar and mix again.

Add 1/4 cup of oil (coconut, avocado, vegetable, or canola) and mix until combined.

Combine the wet ingredients with the dry ingredients, using a spatula to ensure everything is mixed well and no lumps remain.

Fold in the 1 1/2 cups of shredded zucchini and 3/4 cup of chocolate chips until evenly distributed.

Spray a baking pan with butter spray and pour the batter into the pan.

Bake in the preheated oven at 350°F; the creator does not specify the baking time but indicates they will return to check on it later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens