Double Chocolate Zucchini Bread (Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Zucchini

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cup Applesauce

• Baking & Spices

  • 1 heaping cup 200g - 7 oz dark chocolate chips
  • 1/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 cup Coconut sugar - you can also use brown sugar
  • 2 cups Gluten free all purpose flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Refined coconut oil

• Drinks

  • 1/2 tsp Instant coffee

Found on notenoughcinnamon.com

Description

Ingredients

• 2 cups gluten free all purpose flour (I used THIS BRAND) - you can also use all purpose/plain wheat flour
• 1/2 cup coconut sugar - you can also use brown sugar
• 1/2 cup unsweetened cocoa powder
• 1 heaping cup - 200g - 7 oz dark chocolate chips
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/2 tsp instant coffee powder (you wont taste it, it just amplifies the chocolate taste)
• 2 large eggs
• 1 cup applesauce
• 2 tbsp refined coconut oil, melted - you can also use melted butter
• 1 tsp pure vanilla extract
• 1 1/2 cups thinly shredded zucchini, peeled (about 6.5 oz - 180 g once shredded)

Directions

• Preheat oven to 350F - 180F. Line a loaf pan with parchment paper and set aside. If using a non-stick pan, you can simply grease it.
• In a large bowl, add flour, coconut sugar, cocoa powder, chocolate chips, baking soda, baking powder, salt and coffee powder. Mix well to combine.
• In another bowl, crack the eggs and beat them with a whisk. Add applesauce, coconut oil and vanilla extract. Whisk to combine. Add zucchini and mix using a wooden spoon or a spatula.
• Fold wet ingredients in dry ingredients. Mix until just combined (do not over mix).
• Pour batter in prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean (it took mine 50 minutes).
• Remove from the oven and cool on a wire rack for at least 30 minutes (and more ideally). Remove the bread from the pan and serve when completely cool. I find that this bread tastes better the next day, after a night in the fridge. Store in an airtight container in the fridge for up to 3 days. You can also freeze it and thaw at your convenience at room temperature.

Nutrition