Grain Free, Dairy Free Chocolate Zucchini Loaf - Goodness Me!

Grain Free, Dairy Free Chocolate Zucchini Loaf

by Katie Mitton June 20, 2016

Grain Free, Dairy Free Chocolate Zucchini Loaf

When organic produce is abundant, it's fun and easy to use it in as many ways possible--including your baked goods! This delicious and moist loaf uses the goodness of zucchini, combining it with the sweetness of chocolate to create something so fresh and yummy.

Zucchini is a great source of manganese, vitamin C, and dietary fibre--which all of us definitely need more of. It's such a versatile vegetable, especially in the summer. You can chop it up for a stir-fry, hollow it out to make zucchini boats on the BBQ, or use it in this loaf--which is our personal favourite.

This loaf is also grain free, using coconut and almond flour to add healthy fats, fibre, and minerals without adding any wheat or gluten. It's sweetened with coconut sugar, which is way better for you than refined sugar, and also has a banana to keep it moist and naturally sweet. The added coconut oil offers more healthy fats, and the cinnamon is a great metabolism-booster. Basically, this loaf is filled with healthy goodness from real ingredients!

Give it a try and let us know what you think!


Grain-Free, Dairy-Free Chocolate Zucchini Loaf

1 cup grated zucchini
6 eggs
1 large banana
½ cup coconut sugar
2 Tbsp coconut oil or safflower oil
½ cup coconut flour
½ cup almond flour
1 ½ tsp cinnamon
1 tsp baking soda
½ cup + 2 Tbsp Enjoy Life Chunks (chopped in half)

Place grated zucchini in between towels or paper toweling and squeeze out all the moisture. In a mixing bowl, mash banana.  Add in eggs, coconut sugar and oil and beat well.  Fold in the flours, cinnamon and baking soda.  Stir well.  Fold in ½ cup chocolate chunks and the zucchini.  Mix well. 

Line a 9x9” pan with parchment paper. Pour in the batter.  Sprinkle 2 tablespoons  chocolate chunks on top.  Bake 30 minutes at 350°F or until a knife inserted in middle comes out clean.  Let cool completely.  Remove parchment and cut into pieces.

Recipe by: Sandy Pomeroy

Katie Mitton
Katie Mitton


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