Dark Chocolate Zucchini Bread - Vegan + Gluten-free

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cacao nibs
  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Flax eggs

• Canned Goods

  • 1 1/4 cups Coconut milk

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 cup Cocoa powder
  • 1 1/2 cups Teff flour
  • 1 1/2 tsp Xantham gum

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on glutenfreeveganpantry.com

Description

Ingredients

• 1½ cups Teff Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1½ tsp xantham gum
• ½ cup cocoa powder
• 1½ cups grated zucchini
• ½ cup maple syrup
• 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water)
• 1¼ cups coconut milk
• ¼ c cacao nibs
• ½ cup chopped walnuts (optional)

Directions

• Preheat oven to 350F
• In large bowl, mix together flour, xantham gum, cocoa, baking powder and baking soda.
• Add grated zucchini, maple syrup, flax eggs and coconut milk. Stir until just mixed. Do not over stir.
• Add in cacao nibs and stir to mix.
• In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan.
• If adding walnuts, sprinkle over top of batter and gently press into the top of the batter so that they are about half way covered by the batter.
• Bake for 55 mins, or until a toothpick inserted into the loaf comes out clean.

Nutrition