Ingredients

The following ingredients have 8 Servings
  • 3/4 cup shredded zucchini (squeezed to remove excess water)
  • 1/4 cup organic coconut oil (measured solid, then melted)
  • 2 Tablespoons unsweetened applesauce
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1 1/2 cup whole spelt flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup dairy free mini chocolate chips (plus a few more for sprinkling on top)

Instruction

  • Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that it hangs over on both sides.
  • Put the shredded zucchini, coconut oil, applesauce, and water in a bowl and stir together.
  • Add the coconut sugar, maple syrup, and vanilla extract and stir to combine.
  • Add the spelt flour, baking soda, salt, and cinnamon and stir well.
  • Stir in the dairy free chocolate chips. Spoon the batter into the pan.
  • Sprinkle a few more dairy free chocolate chips on top.
  • Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool for about 10 minutes in the pan, then move to a wire rack to cool completely.