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Homemade Double Chocolate Oatmeal Zucchini Bread photo
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Double Chocolate Oatmeal Zucchini Bread

This Double Chocolate Oatmeal Zucchini Bread is a delightful treat! Rich chocolate flavor combined with nutritious zucchini makes it irresistible!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Chocolate, Easy, Healthy, Oatmeal, Zucchini
Servings: 8 servings

Ingredients

For the Bread:

  • 2 cups rolled oats
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 large eggs
  • 2 cups grated zucchini (about 2 medium-sized zucchini)
  • ¾ cup avocado oil
  • ¾ cup pure maple syrup
  • 2 tsp pure vanilla extract (optional)
  • 1 tsp lemon juice or vinegar
  • 1 cup chocolate chips

Instructions

Directions

  • Step 1: Preheat Your Oven - Preheat your oven to 350°F (175°C).
  • Step 2: Prepare the Zucchini - Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  • Step 3: Mix Dry Ingredients - In a large mixing bowl, combine the rolled oats, cocoa powder, baking soda, and sea salt.
  • Step 4: Mix Wet Ingredients - In another bowl, beat the eggs and add the grated zucchini, avocado oil, maple syrup, vanilla extract, and lemon juice or vinegar.
  • Step 5: Combine Wet and Dry Ingredients - Pour the wet mixture into the dry ingredients and stir until just combined.
  • Step 6: Fold in Chocolate Chips - Gently fold in the chocolate chips.
  • Step 7: Pour and Bake - Pour the batter into a greased loaf pan and bake for 50-60 minutes.
  • Step 8: Cool and Enjoy - Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Equipment

  • Large Mixing Bowl
  • Whisk
  • Grater
  • Loaf Pan
  • Measuring cups and spoons
  • Spatula

Notes

  • Store in an airtight container for up to 3 days at room temperature.
  • Lasts for up to a week in the fridge.
  • Wrap slices and freeze for up to 3 months; thaw at room temperature.