Chocolate Espresso Zucchini Bread
What do you get when you combine zucchini, chocolate, flour, and espresso? Answer: The best bread ever!! This zucchini bread is so rich and chocolatey and is the perfect pairing with your morning latte! You would never guess there's a veggie baked in! I love to top it with warmed raspberries and whipped cream for a little extra! It is also dairy, grain, gluten and refined sugar free!
Equipment
- Bread loaf pan
Ingredients
- 1 cup almond flour
- 1/2 cup cassava or tapioca flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder
- 1/3-1/2 cup coconut sugar
- 2 eggs or egg substitute*
- 1 cup shredded zucchini
- 1 cup nut milk
- 4 tbsp instant coffee mixed with 4 tbsp warm water
- 1 tbsp melted coconut oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Combine everything together and stir well. Incorporate 1/2 cup of your chocolate chips and shredded zucchini(make sure you squeeze as much water out of the shredded zucchini as possible. I use a straining bag!)
- Spray a loaf pan with some avocado oil and place parchment paper to fit inside. Pour bread batter into pan and top with the remaining chocolate chips.
- Bake for 50-55 mins at 350 degrees. When bread is done baking let it cool completely before storing.
Notes
Store in the fridge for up to a week or freeze for up to 3 months.
*If you are making this egg free I recommend using Bob's Red Mill egg replacer. It is made with simple clean ingredients and it works!