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
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- 2 cups Pereg Natural Oat Flour purchase
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- ½ cup Pereg Natural Cocoa Powder purchase
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- 1 teaspoon Pereg Natural Ground Cinnamon purchase
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- 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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