Gluten-free Chocolate Zucchini Bread
This gluten-free chocolate zucchini bread is also refined sugar free, but doesn't taste like cardboard.
Ingredients
- 1 large or 2 small zucchini shredded or grated
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 2 tbsp cacao powder
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 eggs room temperature
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil melted
- 1 tbsp apple cider vinegar
- 1 tsp vanilla, overflowing
- Optional: 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 325 degrees F, and line a bread pan with parchment paper.
- Grate zucchini, then use a cheese cloth, dish towel or paper towels to get most of the liquid out.
- In a large bowl, combine both flours, cacao powder, baking powder and salt.
- In a medium bowl, mix eggs, maple syrup, apple cider vinegar, vanilla and melted coconut oil.
- Add the wet ingredients to the dry ingredients.
- Add the grated zucchini and mix until just combined, then fold in the chocolate chips if using.
- Pour the batter into the bread pan and bake for 50-55 minutes, until toothpick comes out clean.
- Let cool in pan for 10 minutes, then remove and eat while warm, or let cool completely on a wire rack then store.
Notes
Do not use fractionated coconut oil. Just melt your coconut oil in the microwave in a glass or ceramic bowl.
Use organic ingredients where you can. They have better flavor.
Do not over mix the batter, as the dough will be tough and will result in a not so good bread.
Store bread in an air-tight container in the fridge for up to 7 days. You can also freeze for up to a month.
Use organic ingredients where you can. They have better flavor.
Do not over mix the batter, as the dough will be tough and will result in a not so good bread.
Store bread in an air-tight container in the fridge for up to 7 days. You can also freeze for up to a month.