Double Chocolate Gluten-Free Zucchini Bread
If you think zucchini bread is just for fall...think again! This Double Chocolate Zucchini Bread is rich, deeply chocolatey, incredibly moist, loaded with melty chocolate chips, and secretly packed with shredded zucchini. My kids devour this brownie bread even though there’s a vegetable in it! This loaf disappears faster than I think it will every single time and I'm confident your family will love it just as much.
Ingredients
- 3 eggs
- 2 1/2 tbsp avocado oil
- 1/4 cup applesauce unsweetened
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 2 tsp vanilla extract
- 2 cups almond flour
- 3 1/2 tbsp coconut flour
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- 1/3 cup dark chocolate chips dairy-free
- 1 1/2 cups fresh zucchini grated
Instructions
- Preheat oven to 350°F and grease a 9" x 5" loaf pan.
- In a large bowl whisk together eggs, oil, apple sauce, maple syrup, coconut sugar and vanilla until well combined.
- Then, add the almond flour, coconut flour, cacao powder, baking powder, baking soda, and sea salt. Mix very well until fully combined. Fold in the zucchini and chocolate chips.
- Pour the batter into the loaf pan and smooth down the top. If you want, you can sprinkle a few extra chocolate chips on top.
- Bake for 50-55 minutes, or until a toothpick inserted in the middle is clean.
Notes
Storage: I keep the loaf wrapped in plastic wrap on the counter. To freeze, wrap in plastic wrap and freeze loaf. Let thaw on counter and enjoy!
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