Chocolate Zucchini Bread [Vegan+GF+Oil Free]
Wednesday, September 4, 2019
This chocolate zucchini bread tastes more like a cake, but without all the sugar! Dates sweeten this delicious treat while hiding any trace of veggies!
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 2 cups gluten free flour blend (I use Bob's Red Mill, see note below)
- 1/2 cup unsweetened cocoa powder
- 2/3 cup coconut sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- 1 3/4 cups shredded zucchini (approximately 1 large zucchini or 2 small)
- 1 cup dark chocolate chips
- mini chocolate chips to sprinkle on top (optional)
Instructions
- Preheat oven to 325 degrees.
- Grease a 5" x 9" (1.5 quart) loaf pan.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk the flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt together.
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