I know what you're thinking—do we really need another zucchini recipe? Why, yes, we really do. We need this zucchini recipe because it is rich, decadent, and oh-so-chocolatey.
Don't you just love desserts that incorporate vegetables, especially non-detectable ones? This moist, scrumptious cake is so delicious, you might find yourself unable to stop at just one piece! Luckily, this recipe makes two loaf-sized cakes—pop one in the freezer for a treat later, or take one to a friend. I promise you, bringing someone one of these double chocolate zucchini cakes will guarantee eternal friendship! Make friends and influence people with baked goods—it really works!
Prepare two 9x5 loaf pans by lining them with parchment paper. Preheat oven to 350 degrees.
In a small bowl, whisk together ground flax and water. Set aside in the refrigerator.
Stir together flour, cocoa, baking powder, baking soda, salt, and cinnamon.
Beat together ground flax and water mixture, sugar, coconut oil, zucchini, almond milk, and vanilla until combined. Add dry ingredients and mix well. Fold in the chocolate chips.
Spread mixture equally into two parchment paper-lined loaf pans. Bake at 350 degrees for one hour. Allow to cool in the pan before removing.
Slice up and enjoy!
(Yield: 2 loaves)
Want more chocolatey desserts? Try my 5-Ingredient, 10-Minute Chocolate Mousse Pie or my Chocolate Coconut Cream Pie-in-a-Jar. Looking for sweet ways to use up all that zucchini? Try Katja's Zucchini, Chocolate, and Coconut Bread or Lara's Carrot and Zucchini Mini-Muffins.