Double Chocolate Zucchini Bread

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  • 5 (1)
60 MIN
4 SERVING
Medium

PROTEIN

70g

CARBS

605g

CALORIES

5151kcal

SUGAR

412g

cholesterol

891mg

FAT

195g

Ingredients

Serving

baking mix ( gluten free (Pamela's Pancake and Baking Mix) )

2 cup (NLEA serving size)

chocolate chips ( dark chocolate )

1 cup
1/2 tsp
1/2 tsp

espresso ( powder )

1/2 tsp
3 large

coconut oil ( refined )

4 tbsp

zucchini ( patted very dry to squeeze out all moisture )

2 cup, mashed
3 tbsp

Double Chocolate Zucchini Bread

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Line a loaf pan with parchment paper and set aside. If using a non-stick pan, you can simply grease it.

Step 3

In a large bowl, add flour, coconut sugar, cocoa powder, chocolate chips, baking soda, baking powder, coconut milk, salt, and espresso powder. Mix well to combine.

Step 4

In another bowl, mix eggs, coconut oil, and vanilla extract. Whisk to combine.

Step 5

Add drained, dry zucchini.

Step 6

Fold wet ingredients into dry ingredients.

Step 7

Pour batter into a loaf pan.

Step 8

Bake for 45 to 55 minutes.

Step 9

Remove from the oven and cool on a wire rack for at least an hour.

Step 10

Melt chocolate chips and coconut oil.

Step 11

Add icing by drizzling over bread.

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