If you have food allergies & want to indulge, then this chocolatey delicious Gluten Free Chocolate Zucchini Bread Recipe is what you need
Servings: 20
Prep Time: 25 minutesminutes
Cook Time: 1 hourhour
Total Time: 1 hourhour25 minutesminutes
Ingredients
5cupsof 1 to 1 gluten-free baking flour
2teaspoonsof baking soda
1tablespoonof baking powder
1/3cupof cocoa powder
1peeled and seeded avocado
¼cupvegan butter, softened
1cupof maple syrup
4large eggs
1/2cupof melted semi-sweet chocolate
3shredded medium-sized zucchini
1cupof chopped walnuts
1 ½cupsof semi-sweet chocolate chips + more for garnish
Instructions
Preheat the oven to 350°.
In a large bowl mix together the flour, baking soda, baking powder, salt, and cocoa powder until combined and set aside.
In a stand mixer with the whisk attachment on medium speed add in the avocado and Melt butter until it becomes light and fluffy about 3 to 4 minutes. Note: The avocado should be smooth, with no chunks.
Add in the maple syrup, eggs one at a time, melted chocolate and zucchini. Mix on medium speed until combined.
Next, add in the bowl of dry ingredients and mix on low speed until completely combined.
Fold in the walnuts and 1 cup of chocolate chips using a rubber scraper.
Evenly transfer the batter to 2 9x5 loaf pans lined with parchment paper and garnish the top with chocolate chips.
Bake in the oven for 60 minutes or until a toothpick comes out clean after piercing the center.
Cool on a rack completely to room temperature. Slice and serve.