Sugar Free Chocolate Zucchini Bread

This no added sugar Chocolate Zucchini Bread is easy to make with loads of chocolate flavor. Its super moist and lasts for days!

Course Dessert

Cuisine Australian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 263kcal

Author Kim

Preheat the oven to 180℃/350℉. Spray a 23cm x 6cm loaf tin (9 x 2.5 inch) with cooking spray, and line with baking paper or parchment paper, set aside.
Whisk together the 1 cup plain four or all-purpose flour, ½ cup unsweetened cocoa powder, ¾ teaspoon baking soda, and ½ teaspoon sea salt in a medium bowl, and set aside.
Whisk the 2 large eggs, ½ cup granulated monkfruit sweetener, ¼ cup extra virgin olive oil , ¼ cup greek yogurt, 2 teaspoons vanilla extract and 1 teaspoon instant espresso powder until combined.
Pour the wet ingredients into the dry ingredients and stir until combined.
Fold in 1½ cups grated zucchini (strained) and half of the ¾ cup sugar free dark chocolate chips, and reserve the rest for the topping.
Pour the batter into the prepared loaf tin and bake at 180℃/350℉F for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Note: the chocolate chips will be melted, so the chocolate might be wet on the toothpick.
Remove from the oven and allow to cool for 10 minutes in the tin. Next, run a knife around the ends of the loaf pan, gently lift the loaf out and place it on a cooling rack.
Leave to cool for another 15-20 minutes, slice and serve.

Monkfruit: I used granulated white monkfruit which measures like sugar. The golden or brown varieties of monkfruit would all be suitable. Alternatively you could use granulated stevia.
Grated Zucchini: Grate the zucchini using the fine side of the box grater, and there will be no flecks of green in the bread. After grating, turn the zucchini onto paper towels to strain the excess liquid but don't press or dry the zucchini as we need the moisture. Don't peel the zucchini or tightly pack the measuring cups.
Storage: Store in an air-tight container on the counter for 3-4 days.
Freezing: Tightly wrap the bread in kitchen wrap or foil, and place it in a freezer-safe sealable bag. This chocolate zucchini bread freezes for up to two months. (I prefer to slice it first before freezing so I can grab and go!)