Name: Gluten Free Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 cups almond flour; 1/2 cup tapioca flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1/4 tsp salt; 2 eggs (large); 1/4 cup butter (melted); 1/2 cup coconut sugar; 1 tsp vanilla extract; 1 medium zucchini or 1 1/2 cups zucchini (shredded); extra chocolate chips for topping (optional)

Pre heat oven to 350 degrees and brush a loaf pan with melted butter or oil
Shred the zucchini with a box grater. Pat the zucchini with paper towel to remove excess water but not so much that it removes all moisture
Mix flour, cocoa powder, baking soda, salt and chocolate chips in a large mixing bowl or the bowl of a stand mixture
In a separate bowl whisk together eggs, melted butter, sugar and vanilla until smooth
Pour the wet ingredients into the dry gradually and mix till combined
Fold in the zucchini and ensure that it is evenly distributed
Pour the batter into the prepared pan and loosely scatter extra chocolate chips (about 1/2 cup)
Bake for 45 minutes or until an inserted toothpick comes out clean
Remove from oven and let cool.
This bread can be stored in an airtight container on the counter and enjoyed for up to 5 days.

Chocolate Zucchini Bread (GF)

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Gluten Free Chocolate Zucchini Bread

Ingredients

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