Zucchini, Dutch Chocolate and Almond Quick Bread

Our organic zucchini joins here with Dutch-processed cocoa powder and almond slivers for next-level deliciousness.

Preparation Time:  30 min.

Cooking Time:  55 min.

Yield:  (2) 1.5 lb loaves



  • 8 oz + 2 oz. organic all purpose flour
  • 1 1/2 oz. organic whole wheat flour
  • 1 oz. Dutch-processed cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp kosher salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 6 oz organic raw cane sugar
  • 4 oz organic pure cane brown sugar
  • 1 1/4 cup + 2 tbsp (to grease the loaf pans) coconut oil
    • You can replace the coconut oil with the exact same amount of sunflower or safflower oil.
  • 4 large farm fresh eggs (for a vegan version, use 2 ripe bananas)
  • 11 oz grated organic zucchini
  • 4 oz toasted almond slivers



  • Preheat the oven to 350F, place a rack on the middle level.
  • Melt the coconut on low heat until it completely melts and becomes a liquid; set aside.
  • Remove the eggs from the fridge and allow to get to room temperature.
    • This is only necessary if you use coconut oil per this recipe.  The reason is that the melted coconut oil will quickly solidify when it comes into contact with cold ingredients.
  • Combine the dry ingredients of 8 oz. of organic all purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, cinnamon, and nutmeg, sift; set aside.
  • Coat the sides and bottom of both loaf pans with 1 tbsp each of coconut oil; set aside.
  • Wash the zucchini, trim off the ends and weigh out a 10 oz. segment, grate with either a hand grater or a food processor.
    • Mix the grated zucchini with the 2 oz. portion of organic all purpose flour and whole wheat flour; set aside.


  • Using a stand up table top mixer with a paddle, add both the sugars, salt, and eggs to the mixing bowl, blend at medium speed until the sugar has mostly dissolved (about 5 minutes).
  • Slowly add the melted coconut oil, mix until completely incorporated and smooth.
  • Slowly add the sifted dried ingredients, mix until just incorporated (do not over mix).
  • Slowly add the grated zucchini that had been mixed with the flour, mix until just incorporated, add the almond, mix until just incorporated.
  • Portion equal amounts into the greased loaf pans.
  • Place on the middle rack of the oven that has been preheated to 350F.
  • Bake for 60 minutes but test for doneness at the 55 minute mark but inserting a sharp knife into the thickest part of the bread.  The bread is done when the knife comes out clean and not coated with any of the dough.
  • Place on a rack to cool.





Here’s another delicious version of this recipe!  Zucchini bread with dried cranberries and chopped pecans.  Simply replace the 4 oz. of almond slivers with 2 oz. of dried cranberries and 2 oz. of chopped pecans!



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