Chocolate Zucchini Bread

DESCRIPTION

INGREDIENTS

Dry ingredients

• 150g rolled oats
• 5 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• Handful of sugar free dark chocolate chips (optional)

Wet ingredients

• 1 large zucchini, grated
• 2 eggs
• 100g coconut sugar
• 2 tbsp olive oil
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 360ºF / 180ºC.
2. Grate zucchini using a box grater and drain off excess liquid. Transfer to a large mixing bowl.
3. Add to mixing bowl the rest of the wet ingredients and mix until combined.
4. In a blender or food processor, process rolled oats into a fine powder.
5. Add the rest of the dry ingredients, except for chocolate chips, to the blender. Process until combined.
6. Add the combined dry ingredients to the mixing bowl with the wet ingredients. Mix until combined.
7. Transfer batter to a lightly greased loaf pan.
8. Bake for 50 minutes or until an inserted stick comes out clean. Transfer to a cooling rack and let cool completely before slicing and storing. Enjoy!

NOTES

• The bread can be stored in an airtight container in room temperature for up to 3 days or in the fridge for up to 5 days.
• Chocolate chips are optional but highly recommended! I used sugar-free ones to keep this recipe low sugar.
• Feel free to substitute coconut sugar with any other dry sweetener of choice.
• Feel free to substitute olive oil with another oil. If using coconut oil, melt it before mixing it with the other wet ingredients.
• If gluten-intolerant, make sure you buy rolled oats that are certified gluten-free.

© Chloe Ting Recipes – https://chloeting.com/recipes/chocolate-zucchini-bread