Buckwheat Double Chocolate Zucchini Bread

This buckwheat double chocolate zucchini bread is soft, rich and packed with veggies (hello zucchinis!). It’s the perfect pick-me afternoon snack to satisfy your sweet tooth!

This Chocolate Zucchini Bread is: 

• Really chocolatey! Made with cacao powder and chocolate chips. We also add extra chocolate on top as well! 
• Really easy to make.
• Soft and fluffy, since we’re using zucchinis, oil and eggs. 
• Healthy snack: bread made with veggies, buckwheat flour and maple syrup. 

Tips to Prepare this Buckwheat Double Chocolate Bread

1. Sift dry ingredients to make sure there’s no lumps, in order to get a smooth texture.
2. Choose quality cacao powder, it will have an impact on the taste. 
3. Grate the zucchinis well and drain to remove the water. Remove as much water as possible.
   • If you do have a milk or cheese cloth, use it and press firmly. 
   • Use a tea towel or paper towel. 
4. Make sure you keep an eye on the cooking time. It will vary depending on your oven. Use a toothpick in the center of the bread to check if the bread is completely cooked through.

Buckwheat Double Chocolate Zucchini Bread

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This buckwheat double chocolate zucchini bread is soft, rich and packed with veggies (hello zucchinis!). It’s the perfect pick-me afternoon snack or if you crave chocolate!

Ingredients

• 1 ½ cup of shredded zucchinis (about 2 small zucchinis)

• ¾ cup of chocolate chips + some for the toppings

• Dry ingredients

• ¾ cup of all purpose flour

• ½ cup of buckwheat flour

• ½ cup of cacao powder

• ¼ tsp of salt

• 1 tsp of baking powder

• ½ tsp of baking soda

• Wet ingredients

• 2 eggs

• ⅓ cup of neutral oil (vegetable oil or coconut oil melted and chilled)

• ½ cup of maple syrup

• ¼ cup of brown sugar or coconut sugar

• 1 tbsp of vanilla extract

• ½ cup of milk of choice (cow milk or plant-based)

Instructions

• Preheat the oven to 350F and place the grill in the middle of the oven. Use a 9×5 bread pan and place on parchment paper.
• Remove as much water as possible from the zucchinis. To do so, use a plant-based milk bag or tea towel. Press firmly to remove the liquid.
• In a big bowl, mix dry ingredients: all purpose flour, buckwheat flour, cacao powder, salt, baking powder and baking soda. If you can, I suggest sifting dry ingredients if you can.
• In another bowl, whisk the eggs with a fork. Add the other wet ingredients: oil, maple syrup, brown sugar/coconut sugar, vanilla and milk. Mix well. Ass shredded zucchinis and mix again.
• Combine wet ingredients to dry ingredients. Add chocolate chips and mix well.
• Transfer the batter to the bread pan and spread evenly. Sprinkle more chocolate chips on top. Cook for 45 minutes. Use a toothpick to check if your bread is cooked through.
• Let it sit for 5 minutes and remove the bread from the pan. Let it cool down completely.

How long can you keep zucchini bread?

It will last 3 days at room temperature or 4-5 days in the fridge. You can easily freeze it up to 2-3 months.

How to make it vegan?

You can swap eggs for flax eggs and chocolate chips for vegan chocolate chips. Please note that I didn’t try to swap the eggs, so let me know if you try it! 

Can you taste zucchini in zucchini bread?

Can you taste carrots in a carrot cake? It’s kind of the same ;), you don’t really taste it.

Other Snack Recipes to Try:

• Damn Good Chunky Monkey Banana Bread
• Cranberry, Orange and Cardamom Scones
• Hazelnut Chocolate Energy Balls (Ferrero Rocher)