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)

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

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.

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.