Gluten-Free Chocolate Zucchini Bread
This gluten-free chocolate zucchini bread, made with oat flour, is a delicious treat or snack.
Prep Time25 mins
Cook Time1 hr 15 mins
Servings: 12 servings
- 1/3 c. honey or slightly less
- 1/4 c. molasses or slightly less
- 1/4 c. organic coconut oil softened or melted
- 1 egg , plus 2 egg whites
- 1 banana , well mashed
- 3/4 c. plain yogurt
- 1 tsp. vanilla
- 2 c. grated zucchini approx. 2 medium
- 2 c. oat flour
- 1/4 c. ground flax seed
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 c. mini chocolate chips
Preheat oven to 375. Once you've shredded your zucchini, squeeze out any excess moisture.
In a stand mixer, mix together the wet ingredients (including the coconut oil & zucchini).
In a separate bowl whisk together the flour, ground flaxseed, cocoa powder, salt, baking soda, and cinnamon.
Slowly add the flour mixture into the wet batter and mix well.
Lastly, add your mini chocolate chips and stir just until incorporated.
Lightly coat your bread pan with cooking spray; fill 2/3 c. full.
Bake for 1 hour - 1 hour fifteen minutes, or until a toothpick comes out clean.
Calories: 249kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Sodium: 336mg | Fiber: 4g | Sugar: 18g