Our 2022 maple products are now sold out. Thanks again to all of our wonderful customers! If you'd like to know when our 2024 supply is ready, sign up for newsletters below.

Chocolate Zucchini Bread

This moist chocolate zucchini bread recipe is a lovely treat! With part whole oat flour & lots of zucchini, it's easy, delicious & healthy!


Chocolate Zucchini Bread


  • 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water) or egg substitute
  • 1/4 cup applesauce
  • 1/4 cup Circle Back Farm organic maple syrup
  • 1/3 cup coconut sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup melted coconut oil (or sub another neutral oil)
  • 1/4 cup unsweetened almond milk
  • 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
  • 3/4 cup flour blend
  • 1/3 cup oat flour
  • 1/3 cup almond meal
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping


  • Preheat oven to 375 degrees F and line a standard 9×5-inch loaf pan with parchment paper.
  • In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
  • Next add the melted coconut oil and almond milk and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
  • Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips.
  • Bake 45 minutes – 1 hour or until toothpick comes out clean and the edges feel semi-from to the touch.
  • Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.

Recipe inspired by minimalistbaker.com