Ingredients
- 1 large zucchini, grated (about 2 cups)
- 150 g whole grain brown rice flour
- 65 g tablespoons coconut flour
- 2 tablespoons ground flaxseed
- 2 tablespoons raw cacao powder
- 2 tablespoons arrowroot powder (or other starch)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla powder
- 1/3 cup coconut oil, melted (80 ml)
- 1/2 cup honey (125 ml)
- 2 large eggs, lightly beaten
- raw cacao nibs, to garnish (optional)
Instructions
- 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!