Ingredients
The following ingredients have 12 Servings
- 2 1/4 cups gluten free rolled oats (ground to a flour (2 cups total oat flour))
- 1/2 cup granulated sweetener of choice (I used a monk fruit zero calorie blend)
- 1/4 cup cocoa powder
- 1 tablespoon baking powder
- pinch sea salt
- 1/4 cup shredded zucchini (with moisture squeezed out*)
- 1 cup milk of choice (I used unsweetened almond)
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 teaspoon vanilla extract
- 1/4 cup almond butter (can sub for any nut or seed butter of choice)
- 1/2 cup coconut flour
- 2 tablespoon cocoa powder
- 1 cup unsweetened applesauce (Can sub for mashed pumpkin)
- 1/2 teaspoon baking soda
- 1/4 cup maple syrup (* See notes)
- 1/4 cup almond butter (can sub for any nut or seed butter of choice)
- vanilla extract
- 4 large eggs (whisked lightly)
- 1/4 cup shredded zucchini (with moisture squeezed out*)
- 1 1/4 cups chocolate chips of choice
- 1 cup coconut cream (full fat)
Instruction
- Preheat the oven to 350. Grease a loaf pan or 8 x 8 baking dish with cooking spray and set aside.
- In a large mixing bowl, combine the dry ingredients and mix well.
- In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
- Pour the batter in the greased pan and bake for 25-30 minutes, or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool in pan completely before serving or frosting, if desired.
