O-M-G! This Chocolate Zucchini Bread is decadent, dense and delicious. Slather it with some almond butter and you've got a fulfilling breakfast or an afternoon powersnack to tide you over until dinner.
The zucchini keeps it nice and moist so be forewarned it does take a ridiculously long time to bake in the oven. To me, anything longer than 30 minutes is a long time and it's double that. But all you have to do while it's baking is smell the deliciousness and catch up on the latest episode of Ancient Apocolapse on Netflix (hint hint). It just came out very recently. I binge watched the whole thing while nursing a fever the other week.
I only used two flours, similar to the zucchini banana bread recipe in The Joyous Cookbook. I haven't played around with other flours, so be sure to see my notes in the recipe card below about flour substitutions.
It can easily be made nut-free, just simply omit walnuts and replace with pumpkin or sunflower seeds, just as delicious and school-friendly. However, if you can eat nuts, I highly recommend you do not skip the walnuts. They add a wonderful texture and meatiness to this recipe.
This Chocolate Zucchini Bread is...
*If you're going to make flour substitutions you may need to alter the wet ingredients. Coconut flour is not easily subbed with success. Brown rice flour can be probably be subbed for oat flour, but it's more dense and you'll likely need more liquid.
**Due to the coconut flour and number of eggs, I don't know if an egg replacement like flax or chia will hold this bread well.
I hope you enjoy this Chocolate Zucchini Bread as much as we do!