How to Make Chocolate Zucchini Breakfast Bread
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Preheat oven to 350°F (175°C) and lightly grease a loaf pan.
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Whisk together flour, cocoa, baking powder, and salt.
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In another bowl, mix eggs, coconut sugar, applesauce, milk, and coconut oil; stir in zucchini.
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Combine wet and dry ingredients until just mixed, pour into pan.
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Bake for 30-35 min until a toothpick comes out mostly clean.
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Cool in pan 10 min before slicing.
Pro Tips for Perfect Chocolate Zucchini Breakfast Bread
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Chocolate Zucchini Breakfast Bread?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Chocolate Zucchini Breakfast Bread?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.