Enjoy a loaf of gluten and dairy free chocolate zucchini bread in about an hour.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Appetizer, Snack
Cuisine: American
Servings: 12servings
Author: Eating Gluten and Dairy Free
Ingredients
2cupsalmond floursuggestions in post
½cupsugar
⅓cupdairy free cocoa powdersuggestions in post
½teaspoonbaking soda
1teaspoonbaking powder
4eggs
⅓cupoilsuggestions in post
½teaspoonvanilla extract
1zucchinigrated and strained
¾cupdairy free chocolate chipssuggestions in post
Instructions
Preheat your oven to 350°F.
Prepare your loaf pan by either spraying it with baking spray( without flour in it), coating it with shortening or oil, or adding a sheet of parchment paper to make removing the bread easier once it's baked.
In a large bowl, combine the dry ingredients: almond flour, sugar, dairy free cocoa powder, baking soda, and baking powder. Whisk all of these ingredients together.
After cracking in the four eggs, add the oil and vanilla and whisk the wet ingredients mixture again until it's fully combined.
Fold in the grated or shredded zucchini until it's fully incorporated with the chocolate batter.
Fold in the dairy-free chocolate chips.
Pour the gluten-free chocolate zucchini bread batter into the prepared loaf pan.
Bake in the oven for 45 minutes.
Once finished, allow the bread to cool for about 10-15 minutes before removing it from the loaf pan. Then, slice and enjoy!