Double Chocolate Zucchini Bread (vegan)

Trying to keep a family with a sweet tooth healthy can be a challenge.  I try to incorporate whole foods into baked treats so I feel a little less guilty about our love of dessert.  Zucchini season is upon us so it seemed like the simplest solution to my baking woes, and who doesn’t love a little chocolate?

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Double Chocolate Zucchini Bread
Ingredients
1/2 cup coconut oil
2 Tbsp ground flax-seed
1/4 cup water
1 1/2 tsp apple cider vinegar
3/4-1 cup maple syrup*
1 1/4 cup whole wheat AP flour
1/4 cup cocoa powder
1 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 medium zucchini, peeled and grated
1/4 cup almond milk
1/2 cup dairy free mini chocolate chips

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Pre-heat oven to 350 degrees.  Spray loaf pan with non-stick oil or line with parchment and set aside.

Combine flax and 1/4 cup water and set aside until mixture becomes gooey.

In the bowl of a stand mixer combine maple syrup, zucchini, apple cider vinegar, vanilla, and coconut oil.

In a separate bowl sift together flour, salt, baking soda, and baking powder.

Add flax mixture into your wet ingredients.  Slowly add flour and almond milk, alternating between wet and dry.
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Fold mini chips into the batter.  Pour batter into prepared loaf pan.  Bake for 40-50 minutes.

Enjoy!

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