Zucchini plants are very prolific and grow in most soils. My garden always has at least 6 plants so that I have enough zucchini to make all the goodies that I want to. This Chocolate Zucchini Bread is a winner in both taste, eye appeal, and getting veggies in your diet.

My one son loves to garden and he brought a bucketful of zucchini in the other day. So I made this bread. I didn’t even have to eat any since he took care of that for me. He is both gluten and dairy free and this zucchini bread tasted just like the “normal” ones do.

Chocolate Zucchini Quick Bread, THM S, Sugar-free, Dairy free, Gluten Free, & Low Carb

• 2/3 cup Brown Sugar Sweetener Substitute or Swerve Brown Sugar
• 1/3 cup butter, softened, I used dairy free butter
• 2 eggs, room temperature
• 1 tablespoon vanilla
• 1 2/3 cups finely chopped zucchini
• 1/3 cup oat flour, gluten free
• 3/4 cup cocoa powder
• 3/4 cup THM baking blend or almond flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup Sugar-free chocolate chocolate chips
• Preheat oven to 350 degrees F. In a large mixer bowl, beat sweetener, butter, egg, and vanilla until well blended. Mix in chopped zucchini. Add flour, cocoa, baking blend, salt, baking soda, and baking powder. Mix well. Stir in chocolate chips. Grease and flour a bread pan. Line with parchment paper. Spoon bread into pan. Bake zucchini bread for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from the pan. 10 slices.

I use a Tupperware food chopper to chop the zucchini. This handy little tool saves a lot of time in the kitchen.

Here the liquid mixture is mixed with the chopped zucchini. When the zucchini is chopped like this you can hardly see it in the bread.

The batter will be thick like the above post. This makes the best zucchini bread!

If you line the bread pan with parchment paper it will be much easier to remove the bread from the pan. Parchment paper is a baker’s best friend. Did you know that if you make parchment paper wet and then crunch it in a ball to remove the excess water, it will make it easier to line your pan.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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This Tupperware chopper saves a lot of time in the kitchen.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Chocolate Zucchini Bread, THM S, DF, GF, SF, Keto

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 50 minutes

Servings 10

Author Glenda Groff

Ingredients

• 2/3 cup Brown Sugar Sweetener Substitute or Swerve Brown Sugar
• 1/3 cup butter softened
• 2 eggs room temperature
• 1 tablespoon vanilla
• 1 2/3 cups finely chopped zucchini
• 1/3 cup oat flour
• 3/4 cup cocoa powder
• 3/4 cup THM baking blend
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 cup Sugar-free chocolate chocolate chips

Instructions

1. Preheat oven to 350 degrees F. In a large mixer bowl, beat sweetener, butter, egg, and vanilla until well blended. Mix in chopped zucchini. Add flour, cocoa, baking blend, salt, baking soda, and baking powder. Mix well. Stir in chocolate chips. Grease and flour a bread pan. Line with parchment paper. Spoon bread into pan. Bake zucchini bread for 45-50 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from the pan. 10 slices.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.