Chocolate Zucchini Loaf Cake (Gluten Free).
A delicious recipe for gluten free chocolate zucchini loaf cake - easy to make and a great dessert or snack!
Ingredients
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cup shredded zucchini
- ¼ cup coconut oil measured solid, then melted - you could also use butter or vegan buttery spread
- ¼ cup maple syrup
- ¾ cup coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup dairy free chocolate chunks or chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over on both sides.
- Place the shredded zucchini, melted coconut oil or butter, maple syrup, and eggs in a mixing bowl and whisk together with a fork.
- Add the coconut sugar and vanilla, and stir.
- Add the gluten free flour, cocoa powder, baking soda, baking powder, and salt, and stir until combined.
- Stir in the dairy free chocolate chips.
- Spoon batter into the prepared pan. Sprinkle more chocolate chips on top if desired.
- Bake at 350 degrees F for about 55-60 minutes. Let cool in the pan for about 15 minutes before removing the loaf and placing on a wire rack.
- Let cool completely before slicing.
Notes
Wrap leftover bread in plastic wrap or store in an airtight container. It should stay fresh for about 4 days.
Nutrition
Calories: 302kcalCarbohydrates: 46gProtein: 5gFat: 13gSaturated Fat: 9gCholesterol: 43mgSodium: 270mgPotassium: 193mgFiber: 4gSugar: 27gVitamin A: 145IUVitamin C: 4.1mgCalcium: 63mgIron: 1.8mg
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