Dark Chocolate Zucchini Bread - Vegan + Gluten-free
Recipe type: Breakfast
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
This Dark Chocolate Zucchini Bread is moist, rich, decadent and a great way to sneak more vegetables into your diet. One bowl and 10 ingredients are all you need to get started!
  • 1½ cups Teff Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp xantham gum
  • ½ cup cocoa powder
  • 1½ cups grated zucchini
  • ½ cup maple syrup
  • 2 flax eggs (2 Tbsp ground flax seeds + 6 Tbsp water)
  • 1¼ cups coconut milk
  • ¼ c cacao nibs
  • ½ cup chopped walnuts (optional)
  1. Preheat oven to 350F
  2. In large bowl, mix together flour, xantham gum, cocoa, baking powder and baking soda.
  3. Add grated zucchini, maple syrup, flax eggs and coconut milk. Stir until just mixed. Do not over stir.
  4. Add in cacao nibs and stir to mix.
  5. In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan.
  6. If adding walnuts, sprinkle over top of batter and gently press into the top of the batter so that they are about half way covered by the batter.
  7. Bake for 55 mins, or until a toothpick inserted into the loaf comes out clean.
Due to the moisture content of the zucchini, this bread should be enjoyed within 2-3 days and is best to be stored in the refrigerator.
Nutrition Information
Serving size: 1 slice Calories: 166 Fat: 6g Saturated fat: 1g Carbohydrates: 28g Sugar: 9mg Sodium: 343mg Fiber: 5g Protein: 4g Cholesterol: 0mg
Recipe by Gluten Free Vegan Pantry at http://www.glutenfreeveganpantry.com/dark-chocolate-zucchini-bread-vegan-gluten-free/