- 2 cups zucchini, grated
- 4 large eggs, room temperature
- 2 Tbsp unsalted butter
- 1/3 cup maple syrup, or honey
- 1 tsp. vanilla extract
- 1/3 cup Hodgson Mill Coconut Flour-Gluten Free
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 6 oz chocolate chips
Preheat oven to 350°F. Grease loaf pan
and line bottom with parchment paper. Dust sides with coconut flour. For easy
release, line entire pan with parchment paper.
If your zucchini is moist, wring out
the excess moisture by placing the zucchini in a towel and squeezing.
Using a food processor or mixer, blend
together the zucchini, eggs, butter, maple syrup and vanilla. A food processor
will further break up the zucchini so you won’t see it in the baked bread.
Transfer mixture to bowl and add coconut flour, cocoa powder, baking soda and
salt to the zucchini mixture. Stir until well blended. Let the batter sit for a
Mix in the chocolate chips, then pour
the batter into the prepared pan and bake for 45-50 minutes, or until a
toothpick inserted in the center comes out clean. Cool and serve.
1, 9x5-inch loaf.
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