This Chocolate Zucchini Bread is not only healthier, but it's moist, sweet, and delicious. The combination of cacao and chocolate chips create a rich flavored loaf, and the zucchini and coconut milk adds moisture.
Preheat the oven to 350F degrees. Spray a loaf pan with non-stick baking spray.
Shred the zucchini.
In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, sugar, and salt.
In a large bowl whisk together the full fat coconut milk, egg, coconut oil, and vanilla extract until mix throughly.
Gently fold the milk mixture into the flour mixture.
Once almost combined, stir in the grated zucchini.
Pour the batter into the prepared pan and top with chocolate chips. Bake for 35-40 minutes until the top is firm to the touch and an inserted toothpick comes out clean.
Be careful not to overmix the batter. Mix until the ingredients are just combined.
Bake the bread for 35 minutes and check it with a toothpick. If the toothpick comes out clean, it is done. It may need closer to 40 minutes, depending on your personal oven.
This bread is best served cold or slightly defrosted from the freezer!
To store the bread, wrap it in aluminum foil or plastic wrap and keep it in the refrigerator for up to 4 days. To freeze the bread, wrap it in aluminum foil and place it in a ziplock bag. Freeze for up to 3 months and defrost on at room temperature when you're ready to eat it.