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Gluten-Free Chocolate Zucchini Bread Recipe

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Zucchini as a Healthy Baking Substitute

Many people already use zucchini as a part of a well-balanced dinner, but baking with zucchini is becoming more and more popular! Once you’ve tried it, it’s hard to turn back. Here’s why I love using zucchini as a baking substitute:

  • Adds moisture to recipes (bye-bye, dry baked goods!)
  • Easily add more veggies to your daily diet
  • Up your fiber intake
  • Very low calories, but filling (hello, bread for weight loss)
  • Cheap gluten-free alternative
  • Lets you bake without the inflammation!

Gluten-Free Chocolate Zucchini Bread Recipe

This Chocolate Zucchini Loaf makes for an awesome snack for any time of day. It’s a satisfying pick-me-up that won’t leave you with that weighed-down feeling in your gut that wheat products give. I especially love that I’m tricking my taste buds… never has a vegetable tasted so chocolatey-good.


Ingredients


What You Need:



  • 1 Cup Chocolate hazelnut butter blend (NOT Nutella… use a non-dairy, low sugar Nutella Alternative)

  • 1 cup zucchini, shredded then squeezed

  • 2 large eggs

  • 2 tbsp pure maple syrup

  • 1 tbsp pure vanilla

  • 1 tsp apple cider vinegar

  • ½ tsp baking soda

  • Pinch of sea salt


Directions


What to Do:



  1. Preheat oven to 400°F

  2. Combine hazelnut butter, eggs, maple syrup, vanilla, and sea salt until smooth.

  3. Add baking soda and ACV, mix.

  4. Add shredded zucchini

  5. Scoop into greased loaf pan, bake for 35-50 minutes (for one large loaf pan) or 24-28 minutes (for 2 small loaf pans). It’s done when a toothpick inserted into the middle comes out clean.

  6. Allow to cool for several minutes, then enjoy!


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