This moist and decadent double chocolate zucchini bread has all the flavor of a rich chocolate cake without a hint of zucchini taste! The best thing? It's gluten-free, dairy-free, refined sugar-free and therefore a pretty healthy dessert!
Preheat oven to 350F - 180C. Line a loaf pan with parchment paper and set aside. If using a non-stick pan, you can simply grease it.
In another bowl, crack the eggs and beat them with a whisk. Add applesauce, coconut oil and vanilla extract. Whisk to combine. Add shredded zucchini and mix using a wooden spoon or a spatula.
Fold wet ingredients into the dry ingredients. Mix until just combined (do not overmix).
Remove from the oven and cool on a wire rack for at least 30 minutes (and more ideally). Remove the bread from the pan and serve when completely cool.
I find that this bread tastes better the next day, after a night in the fridge. Store in an airtight container in the fridge for up to 3 days. You can also freeze it and thaw at your convenience at room temperature.