Chocolate Zucchini Bread

Ingredients:

  • 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

Directions:

  • 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