Description
This easy chocolate zucchini bread recipe is gluten-free, takes just 15 minutes to prep, and you can make it for breakfast, snack or dessert.
Ingredients
- 2 Large Eggs
- ¼ cups Raw Honey
- ¼ cups Coconut Oil, Melted
- 1-½ teaspoon Vanilla Extract
- ¼ cups Coconut Sugar
- 1 Medium To Large Zucchini
- 1-½ cup Gluten-free Oat Flour (ground Rolled Oats)
- ¼ cups Psyllium Husk Powder
- ⅓ cups Unsweetened Cocoa Powder
- 1-½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 pinch Sea Salt
- ⅓ cups Dark Mini Chocolate Chips (Sugar-Free If Needed), Plus More To Sprinkle On Top
Preparation
Preheat oven to 360°F (180°C) and line a standard 9×5-inch (23x13cm) loaf pan with parchment paper or spray it with coconut oil.
In a large bowl, combine eggs with honey, coconut oil, vanilla extract and coconut sugar. Mix with an electric mixer until well combined and creamy.
Shred zucchini and squeeze it dry, then add it to the egg mixture. Stir in oat flour, psyllium husk powder, cocoa powder, baking soda, baking powder, and a pinch of salt. Gently fold in chocolate chips.
Pour batter into loaf pan and sprinkle with extra chocolate chips. Bake for 30–45 minutes, or until a toothpick comes out clean when inserted into the middle of the loaf.
Let cool on a cooling rack. Slice and enjoy!
