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 (spraying a bit of oil helps the paper stick to the pan) and set aside. If using a non-stick pan, you can simply grease it.
In a large bowl, add flour, coconut sugar, cocoa powder, baking soda, baking powder, salt, coffee powder and chocolate chips. Mix well to combine.
In another large bowl, add eggs, applesauce, coconut oil and vanilla extract. Whisk to combine. Add shredded zucchini and mix using a wooden spoon or a spatula.
Gradually fold dry ingredients into the wet ingredients. Mix until just combined, do not overmix. The batter will be thick, it's normal.
Pour batter into prepared loaf pan. Shake the pan a bit to spread the batter evenly.
Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean (a bit of melted chocolate is normal, but you shouldn't see any trace of batter).
Remove from the oven and cool on a wire rack for at least 30 minutes – ideally more. Remove the bread from the pan and slice it only when it's completely cool.
Double Chocolate Zucchini Bread (Gluten Free) https://www.notenoughcinnamon.com/double-chocolate-zucchini-bread-gluten-free/