Chocolate zucchini bread is a delicious way to slip some vegetables into a rich, homemade treat. Instant espresso, cinnamon, and maple syrup add deep, sweet flavor this fragrant quick bread.
Recipe yields 14 servings
Preheat the oven to 350° and lightly spray an 8 x 4-inch loaf pan with nonstick cooking spray.
In a medium bowl, combine the flours, cocoa powder, baking powder, baking soda, salt, cinnamon and espresso powder.
In a large bowl, whisk together the eggs, almond milk, coconut oil, maple syrup and vanilla. Stir in the zucchini. Add the dry ingredients to the bowl and stir until just combined. Do not overmix. Fold in all but 2 tablespoons of the chocolate chips.
Pour the batter into the loaf pan. Sprinkle the reserved 2 tablespoons chocolate chips over the top of the loaf and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.