Double Chocolate Zucchini Bread (with gluten-free option)

By Christina Marsigliese · scientificallysweet.com

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
4 oz / 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
⅔ cup / 160 ml pure maple syrup
½ cup / 120 ml natural almond butter or peanut butter (unsweetened and well-stirred)
1 tsp pure vanilla extract
2 large eggs (room temperature)
1 ½ cups / 200 g lightly packed grated zucchini (squeezed to drain excess liquid)
1 cup / 142 g all-purpose flour (or ¾ cup / 100 g oat flour for gluten-free option)	Whisk dry ingredients together
¾ cup / 75 g fine almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅔ cup / 113 g dark chocolate chips plus extra for topping

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.