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?
Double Chocolate Zucchini Bread
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
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.
Fold mini chips into the batter. Pour batter into prepared loaf pan. Bake for 40-50 minutes.