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Gluten Free Chocolate Zucchini Bread

Preparation

STEP 1

Pre-heat oven to 350°F and grease a 9x6 inch loaf pan and set aside.

STEP 2

In a large bowl, combine the oat flour, cocoa powder, cinnamon, baking soda, baking powder and salt and set aside.

STEP 3

In a separate large bowl, whisk together vanilla extract, milk, coconut oil, egg and honey until combined.

STEP 4

Add the wet ingredients to the dry ingredients and mix until combined. Then stir in zucchini.

STEP 5

Pour the batter evenly into the loaf pan and bake for 40 minutes or until a toothpick comes out clean. Cool completely before cutting.

Prep Time: 15 min
Bake Time: 40 min

Ingredients

  • 2 cups Pereg Natural Oat Flour purchase
  • ½ cup Pereg Natural Cocoa Powder purchase
  • 1 teaspoon Pereg Natural Ground Cinnamon purchase
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup milk (dairy free is okay)
  • ¼ cup coconut oil, melted and cooled
  • 1 large egg, at room temperature
  • ½ cup honey
  • 1 cup peeled and shredded zucchini, dried very well

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