It’s summertime and zucchini are abounding! I love using zucchini in grain-free baked goods, especially in this Chocolate Zucchini Bread made with coconut flour.
Coconut flour soaks up an incredible amount of liquid, so the moisture of the zucchini works perfectly here.
When you shred the zucchini extra fine, it is virtually undetectable in the dark colored chocolate bread.
Is Chocolate SCD Legal?
Unfortunately, no, chocolate or cocoa powder is not SCD Legal. But because our daughter has been on the SCD for over 5 years and is thriving, we have begun to add a couple new foods to her diet. Cocoa powder was one of her first requests and this Chocolate Zucchini Bread with Coconut Flour has been such a treat! This recipe was inspired by the Comfy Belly version of Chocolate Zucchini Bread. We enjoy slices of this yummy, chocolatey snack right out of the fridge. This Chocolate Zucchini Bread is good right out of the oven… but if you can wait, it tastes OUTSTANDING after it sits in the fridge for a few hours or overnight!
We enjoy this snack as is, but feel free to add chocolate chips if you’d like a more indulgent bread. If you are following a modified SCD diet and have added cocoa powder, check out these chocolate chips. They are sweetened with dates and have only 4 ingredients. We love them!
Check out these other grain-free treats
If you like the sound of this bread, take a look at these other snacks and treats. They are fantastic as written, but adding Hu Baking Chips makes them extra special!
Say yes to chocolate! This grain-free, sugar-free treat is perfect for breakfast or an after school snack. It is moist, guilt-free and, best of all, delicious!
1.5 cups finely shredded zucchini
1/4 cup plus 1 Tbsp honey
2 Tbsp olive oil
1 tsp vanilla
1 tsp lemon juice
1/3 cup plus 1 Tbsp coconut flour
1/4 cup cocoa powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees.
Line a 4×8 loaf pan or 10-12 muffin tins with parchment paper or silicone liners.
Finely shred zucchini.
Place all other ingredients into a food processor or large bowl.
Process or mix with a hand mixer all ingredients until a batter forms.
SQUEEZE as much liquid out of the shredded zucchini as possible. Stir zucchini into batter by hand.
Pour batter into the lined loaf pan or fill muffin tins 2/3 full.
Bake for 40-50 minutes for bread or 15-20 minutes for muffins. After about 20 minutes check to see if you might want to cover the bread with foil to prevent the outside from getting too brown. Remove the bread/muffins from the oven when they are just set and not jiggly. It will continue to firm up as it cools.
Store in an airtight container in the fridge for a week. Enjoy!
If you or your child are following the SCD lifestyle, there may be times you feel left out. Celebrations, parties, school events, even snacking in a group can be a challenge. Take a look at our SCD Life Hacks page for creative ways that will not only make you feel included but might just make your food the hit of the party!
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