Chocolate Zucchini Bread (Gluten Free/Dairy Free)
Created by Cheesehead on January 10, 2012
- Servings: 14
- Prep Time: 15m
- Cook Time: 40m
- Recipe #3992
Ingredients
- 1 cup shredded zucchini (measure after shredding in food processor and squeezing in a kitchen towel to remove as much water as possible)
- 1/4 cup coconut oil, melted
- 4 eggs (room temperature, cold eggs will harden coconut oil)
- 1/3 cup raw honey
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/2 teaspoon stevia powder
- 1/2 cup coconut flour
- 1/4 cup flax meal/oat bran/psyllium (combo of any 3)
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup dairy free chocolate chips (optional)
How to Make
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Step 1: Preheat oven to 350°.
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Step 2: Add zucchini, oil, eggs, honey and vanilla to a food processor and process until mixed well.
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Step 3: Combine remaining dry ingredients in a small bowl and add to wet ingredients. Process again until combined.
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Step 4: If adding chocolate chips, process only briefly.
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Step 5: Add to a greased bread pan and bake for 40 minutes, or until done in center. Cool on rack.
Nutritional Facts
- Serving Size: 1 (42.7 g)
- Calories 154.2
- Total Fat - 14.6 g
- Saturated Fat - 11 g
- Cholesterol - 46.9 mg
- Sodium - 122.4 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 1.3 g
- Sugars - 1.1 g
- Protein - 3 g
- Calcium - 17.2 mg
- Iron - 1.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg