Chocolate Zucchini Bread

By Micki Brown

Makes 3 Loaves

Category, ,
Yields1 Serving
 4 cups zucchini, grated, tightly packed
 6 free-range eggs
 3 cups white whole wheat flour
 2 cups all-purpose flour
 1 cup cacao powder
 2 tsp baking powder
 2 tsp baking soda
 2 tsp sea salt
 1 ½ cups dark brown sugar (I use Muscovado)
 1 ½ cups liquid virgin coconut oil
 1 cup canned coconut milk
1

Preheat oven to 350 degrees F

2

In a mixing bowl, add the eggs, coconut oil, brown sugar and coconut milk and combine with a spatula or hand mixer.

3

Stir in the flour, cacao powder, salt, baking powder, and baking soda.

4

Fold in the grated zucchini.

5

Grease and flour three 8-inch by 3 7/8-inch by 2 15/32-inch loaf pans. Spoon the batter into the 3 pans.

6

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20-30 minutes before removing from pans. Let cool completely on a wire rack.

Ingredients

 4 cups zucchini, grated, tightly packed
 6 free-range eggs
 3 cups white whole wheat flour
 2 cups all-purpose flour
 1 cup cacao powder
 2 tsp baking powder
 2 tsp baking soda
 2 tsp sea salt
 1 ½ cups dark brown sugar (I use Muscovado)
 1 ½ cups liquid virgin coconut oil
 1 cup canned coconut milk

Directions

1

Preheat oven to 350 degrees F

2

In a mixing bowl, add the eggs, coconut oil, brown sugar and coconut milk and combine with a spatula or hand mixer.

3

Stir in the flour, cacao powder, salt, baking powder, and baking soda.

4

Fold in the grated zucchini.

5

Grease and flour three 8-inch by 3 7/8-inch by 2 15/32-inch loaf pans. Spoon the batter into the 3 pans.

6

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 20-30 minutes before removing from pans. Let cool completely on a wire rack.

Notes

Chocolate Zucchini Bread
IngredientsDirections