Chocolate Zucchini Bread (THM S)

In order to make the deliciously moist bread I used the base recipe from my Swirly Cinnamon Zucchini Bread and simply made a few tweaks to bring this delicious chocolatey bread to you.

I love to enjoy this chocolate zucchini bread in the morning with a big ol cuppa Chrissy’s Bullet Proof Coffee or Chrissy’s Chocolate Orange BP Coffee.  (See those recipes here)

chocolate zucchini bread 1

It comes together very well and bakes up so nicely.  I enjoy this recipe best chilled.   I’ve found most recipes that use the THM Baking Blend (buy here) are best chilled, and this recipe is no different.  Since starting Trim Healthy Mama (Read my testimony here), I’ve been missing a really good chocolate zucchini bread recipe.  I don’t love baking with heavy almond flours as they are so calorie dense.  However since THM released their baking blend I’ve been able to find a whole new outlet for my baking and I’m so excited to keep experimenting to come up with great new recipes to share with you.   I hope you love this bread as much as I do. <3

chocolate zucchini bread 2

Ingredients:

  • 1 1/2 cup Zucchini grated with skin on (around 1 1/2 medium zucchinis)
  • 1/2 cup Gentle Sweet (buy here) -OR- 4 Tbsp Super Sweet Blend (buy here) or sweetener of choice (see conversion chart here)
  • ⅓ cup Coconut Oil melted -OR-  Butter melted (if you can do dairy, I prefer butter in this recipe but coconut oil is great as well)
  • 4 unsweetened bakers chocolate squares (melted)
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup THM Baking Blend (buy here) or use same measurements of Nili’s Baking Mix (see recipe here)
  • 1 tsp baking soda
  • 1 tsp aluminum free baking powder
  • 1/2 cup strongly brewed coffee
  • ¼ tsp mineral salt (buy here)

Instructions:

  • Preheat oven to 350. Prepare an 8-inch bread pan with parchment paper along the
    bottom and spray with coconut oil cooking spray.
  • Melt coconut oil (or butter) with unsweetened bakers chocolate squares in a small pot or double boiler.
  • In a large mixing bowl add zucchini, sugar, melted chocolate & butter mixture, eggs, coffee and vanilla. Blend really well.
  • In a smaller bowl, add baking blend, baking soda, baking powder,  mineral salt, and stir to combine.
  • Add in the dry ingredients to the wet ingredients and blend until all ingredients are thoroughly mixed through.
  • Bake 35-45 minutes, and test with a toothpick until it comes out clean.
  • Let cool and chill before serving for optimal flavor.

 

 

With Love,
Chrissy <3

 

Why not try some of my other recipes to enjoy based on this recipe:

Swirly Cinnamon Zucchini Bread     blueberrymuffin     chocolate chip muffins     One Bowl Chocolate Fudge Cake

CHOCOLATE ZUCCHINI BREAD (THM S)

  • Servings: 1
  • Difficulty: easy
  • Print
Credit: www.chrissybenoitinlove.com

Ingredients:

  • 1 1/2 cup Zucchini grated with skin on (around 1 1/2 medium zucchinis)
  • 1/2 cup Gentle Sweet (buy here) -OR- 4 Tbsp Super Sweet Blend (buy here) or sweetener of choice (see conversion chart here)
  • ⅓ cup Coconut Oil melted -OR-  Butter melted (if you can do dairy, I prefer butter in this recipe but coconut oil is great as well)
  • 4 unsweetened bakers chocolate squares (melted)
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 cup THM Baking Blend (buy here) or use same measurements of Nili’s Baking Mix (see recipe here)
  • 1 tsp baking soda
  • 1 tsp aluminum free baking powder
  • 1/2 cup strongly brewed coffee
  • ¼ tsp mineral salt (buy here)

Instructions:

  • Preheat oven to 350. Prepare an 8-inch bread pan with parchment paper along the
    bottom and spray with coconut oil cooking spray.
  • Melt coconut oil (or butter) with unsweetened bakers chocolate squares in a small pot or double boiler.
  • In a large mixing bowl add zucchini, sugar, melted chocolate & butter mixture, eggs, coffee and vanilla. Blend really well.
  • In a smaller bowl, add baking blend, baking soda, baking powder,  mineral salt, and stir to combine.
  • Add in the dry ingredients to the wet ingredients and blend until all ingredients are thoroughly mixed through.
  • Bake 35-45 minutes, and test with a toothpick until it comes out clean.
  • Let cool and chill before serving for optimal flavor.

13 thoughts on “Chocolate Zucchini Bread (THM S)

  1. Hi Chrissy! Thanks so much for this recipe....I'm gonna try it now! Just love your blog and all things THM. I came across this recipe, and since the THM baking blend can also be used for "E" meal items, I was wondering if you'ld be interested in trying your hand at coming up with a version of this recipe that uses orange juice or orange extract? I assume it would have to be an E with the addition of orange juice...but it just sounds sooo good! Or maybe I could just add orange extract and orange peel to your zucchini cinnamon bread? Here's the original non-THM recipe to get your wheels turning, lol! https://www.pinterest.com/pin/15199717470783691/
    1. Yes orange extract and peel would be an excellent addition to this recipe.
  2. I'm not a fan of coffee. Does it add a coffee flavor to the recipe? Is there a substitute? My husband drinks it so I have some in the house. As long as I can't taste in the bread, I'd like to give this a try. I have a garden for the first time in many years and zucchini was one of the things I planted.
  3. I have made this twice now. This time , for some reason I had to bake it longer. However, it is SO GOOD after it has been in the fridge. Was not dry. Thoroughly enjoyed it! Thanks for sharing. I am new to THM and just getting started with it.
  4. I have difficulty knowing when to use these goodies. Is it instead of a meal, in addition to a meal, a snack?
    1. You can have it as dessert after an S meal, or as a snack with a coffee or tea.
  5. How many servings does this make and what would be considered a serving in an "S" setting? I made this last night and absolutely loved it!
  6. By "4squares" of chocolate do you mean 4 oz, or 4 small squares- 1/4 of a bar?

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