Healthy gluten-free chocolate zucchini bread recipe made with rice flour and coconut flour.
1large zucchini,grated (about 2 cups)
150gwhole grain brown rice flour
65gtablespoons coconut flour
2tablespoonsraw cacao powder
2tablespoonsarrowroot powder(or other starch)
1teaspoonpure vanilla powder
1/3cupcoconut oil,melted (80 ml)
2large eggs,lightly beaten
raw cacao nibs,to garnish (optional)
Preheat oven to 350°C / 180°F. Grease a loaf pan well with coconut oil (or line with parchment paper).
Place the freshly grated zucchini in a sieve over a bowl to drain any excess moisture (the fresher it is the more moisture there will be – but do not squeeze out the moisture – if there is excess it will drain out). Let sit while you prepare the other ingredients.
In a large bowl, add all the dry ingredients and whisk together to combine.
In a second mixing bowl, whisk together the coconut oil and honey until smooth and well combined. Beat in the egg until well combined. Add the zucchini and mix together.
Add the dry ingredients to the wet ingredients and stir until just combined.
Transfer the dough to the prepared loaf pan. Use a spatula to spread out evenly. Garnish with cacao nibs, if using. Bake in the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Cool for a few minutes before removing from the loaf pan. Let the chocolate zucchini bread cool completely on a wire rack before slicing. Enjoy!