Ingredients

The following ingredients have 10 Servings
  • 2 Tbsp flaxseed meal ((to make flax eggs))
  • 5 Tbsp water ((to make flax eggs))
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1/3 cup coconut sugar
  • 1 ½ tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond milk
  • 1 cup grated zucchini ((squeezed dry and lightly packed in measuring cup))
  • 3/4 cup gluten-free flour blend
  • 1/3 cup gluten-free oat flour ((finely ground rolled oats))
  • 1/3 cup almond flour (or almond meal, though I haven't tested it this way)
  • 1/3 cup dairy-free semisweet chocolate chips ((plus more for topping // I like Enjoy Life brand))

Instruction

  • Preheat oven to 375 degrees F (190 C) and line a standard 9×5-inch loaf pan with parchment paper.
  • In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water 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 to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
  • Add gluten-free flour, oat flour, and almond flour 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 (optional).
  • Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm 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.