Double Chocolate Zucchini Bread (with gluten-free option)
Makes one 8.5×4.5-inch or 9×5-inch loaf
| prepPreheat oven to 350°F / 175°C | |||||||
| prepLine loaf pan with parchment paper | |||||||
| 113 g bittersweet chocolate (70% cocoa) | Melt chocolate | Whisk in maple syrup, nut butter & vanilla | Whisk in eggs one at a time | Mix in zucchini | Fold dry into wet mixture | Fold in chips, transfer to pan, top with extra chips | Bake 350°F / 175°C, 40–50 min; cool completely, slice |
| 160 ml pure maple syrup | |||||||
| 120 ml natural almond butter or peanut butter (unsweetened and well-stirred) | |||||||
| 1 tsp pure vanilla extract | |||||||
| 2 large eggs (room temperature) | |||||||
| 200 g lightly packed grated zucchini (squeezed to drain excess liquid) | |||||||
| 142 g all-purpose flour (or 100 g oat flour for gluten-free option) | Whisk dry ingredients together | ||||||
| 75 g fine almond flour | |||||||
| 1 tsp baking powder | |||||||
| ½ tsp baking soda | |||||||
| ¼ tsp salt | |||||||
| 113 g dark chocolate chips plus extra for topping | |||||||
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