Zucchini Dark Chocolate Bread

Happy Wednesday, everyone! Last night I had way too many zucchinis and a food processor calling my name...

So, I made this delicious bread at like 11pm (which is like 4am for those who know I'm not a night person)! Here's the recipe, enjoy!  

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Zucchini Dark Chocolate Bread (GF + V)

  • 1 cup Gluten Free Flour
  • 1/2 cup Almond Flour
  • 1/4 cup Cane Sugar
  • 1/4 cup of Honey
  • 2 tsp Cinnamon
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • Flax Egg - 1/4 cup ground flaxseeds and 1/2 cup water
  • 1 Zucchini-grated
  • 1/2 cup EVOO
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1 cup Almond Milk
  • 1/2 bar of Dark Chocolate (dairy-free)

Takes , serves six people.

  1. Set aside shredded zucchini & make sure it dries a bit so it doesn't water down the batter.
  2. Combine dry ingredients in a bowl and set aside.
  3. In a medium bowl, mix together wet ingredients - zucchini, EVOO, vinegar, vanilla, and almond milk.
  4. In a small bowl, combine the flax seeds and water. Let sit for 10 minutes.
  5. Combine the wet and dry ingredients with a quick stir along with the flax egg. Pour into a greased bread tin.
  6. Crumble dark chocolate bar on top and pop into the oven for 35 minutes at 350 degrees. Enjoy!

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