Enjoy a tasty gluten-free treat with this chocolatey and moist zucchini bread. Not only is it a tasty snack or dessert, but it's also a sneaky way to eat more vegetables!
Ingredients: 2 cups gluten-free flour blend. 1/2 cup almond flour. 1/2 cup cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1/2 cup coconut sugar. 2 large eggs. 2 teaspoons vanilla extract. 2 cups grated zucchini, excess moisture squeezed out. 1 cup dairy-free chocolate chips.
Instructions: Preheat your oven to 350F 175C and grease a 9x5-inch loaf pan. In a mixing bowl, combine the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and salt. Mix well. In another bowl, whisk together the melted coconut oil, maple syrup, coconut sugar, eggs, and vanilla extract until smooth. Add the grated zucchini to the wet mixture and stir until combined. Gradually add the dry ingredients to the wet mixture, mixing until a batter forms. Fold in the dairy-free chocolate chips. Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and enjoy your gluten-free chocolate chip zucchini bread!
Prep Time: 15 minutes
Cook Time: 55 minutes
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