Gluten-Free Chocolate Zucchini Bread
1/3 cup honey (or slightly less)
1/4 cup molasses ( or slightly less)
1/4 cup organic coconut oil, softened or melted
1 egg, plus 2 egg whites
1 banana, well mashed
3/4 cup coconut cream
2 cup grated zucchini (approx. 2 medium)
2 cup oat or almond flour
1/4 cup ground flax seed
1/2 cup unsweetened cocoa powder
1/2 tsp salt
3 tsp baking soda
2 tsp vanilla extract
3/4 cup Cocoa powder
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.
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.