A dairy-free, fudgy double chocolate oatmeal zucchini bread made with whole grains (oats) is the best moist and fluffy quick bread!
INGREDIENT
– 2 cups rolled oats– ⅓ cup cocoa powder– 1 tsp baking soda– 1/2 tsp sea salt– 2 large egg– 2 cups grated zucchini about 2 medium-sized zucchini– ½ cup avocado oil– ½ cup pure maple syrup– 2 tsp pure vanilla extract optional– 1 tsp lemon juice or vinegar– 1 cup chocolate chip
INSTRUCTIONS
Preheat oven to 350°F and line a 9" x 5" loaf pan with parchment. To make flour, blend whole oats for 30 seconds in a high-speed blender.
Step 1
Mix the cocoa powder, baking soda, and sea salt (the remaining dry ingredients).
A box grater or food processor attachment can grate zucchini.
Step 2
In a large bowl, combine eggs, avocado oil, pure maple syrup, vanilla extract, and lemon juice. Mix wet ingredients with shredded zucchini.
Step 3
Mix wet and dry ingredients until combined. Add chocolate chips. If desired, sprinkle extra chocolate chips on the loaf pan's chocolate zucchini bread batter.
Step 4
Let the bread grow in a loaf pan covered in tinted aluminium foil. Bake on the centre rack for 55 minutes in a preheated oven. Bake without foil for 10–15 minutes until bread is clean.
Step 5
Quick breads finish at 190°F. To ensure bread is baked, insert a digital thermometer into the thickest part and wait until the numbers stop moving.
Step 6
This is the best way to make his chocolate zucchini bread because elevation and batter temperature affect baking time.
Step 7
Let bread cool to room temperature before slicing and serving. Although it's tempting to slice warm bread, the slices crumble easily.