Vegan Gluten-Free Chocolate Zucchini Bread
Ingredients
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
¼
cup
applesauce
-
¼
cup
maple syrup
-
⅓
cup
coconut sugar
-
1½
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
sea salt
-
½
cup
unsweetened cocoa powder
-
¼
cup
melted coconut oil
-
¼
cup
unsweetened almond milk
-
1
cup
grated zucchini
-
¾
cup
gluten-free flour blend
-
⅓
cup
gluten-free oat flour
-
⅓
cup
almond flour
-
⅓
cup
dairy-free semisweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 9×5-inch loaf pan with parchment paper.
- Prepare flax eggs by mixing flaxseed meal and water, letting it rest for 5 minutes.
- In a large bowl, add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk together.
- Add melted coconut oil and almond milk, then whisk to combine.
- Stir in the grated zucchini, ensuring excess moisture is squeezed out.
- Add gluten-free flour, oat flour, and almond flour, whisking until just combined. Adjust consistency with more almond milk if needed.
- Fold in chocolate chips and transfer the batter to the prepared loaf pan, topping with extra chocolate chips if desired.
- Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.
- Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
Nutrition Facts (estimated)
Servings
10 slices
Calories
216
Total fat
10.8g
Total carbohydrates
31.1g
Total protein
3.4g
Sodium
58mg
Cholesterol
0mg
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