Description
Enjoy a guilt-free treat with this healthy double chocolate zucchini bread. It’s gluten-free and packed with flavor.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together the applesauce, maple syrup, almond milk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the grated zucchini and chocolate chips.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- Make sure your gluten-free flour blend contains xanthan gum.
- You can substitute other plant-based milk for almond milk.
- If you don’t have applesauce, you can use mashed banana.
- Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg