Gluten Free Chocolate Zucchini Quick Bread
1/2 cup cocoa powder (unsweetened)
1/4 cup coconut flour
1/4 cup brown rice flour
1/4 cup tapioca starch (may substitute with equal amount of arrowroot powder or potato starch)
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon espresso powder (optional, for extra chocolate flavor)
1/4 teaspoon xanthum gum
3 large eggs (you may substitute with a vegan egg replacer option such as Ener-G egg replacer, flaxseed + water, chia seeds + water, etc.)
1/4 cup raw honey
1/4 cup raw sugar (you may also use coconut sugar)
1/2 cup melted coconut oil (unrefined only)
2 teaspoons pure vanilla extract
1/4 teaspoon liquid vanilla stevia
2 cups peeled, grated zucchini
1/2 cup carob chips (you may substitute with bittersweet chocolate chips)
Preheat oven to 350 degrees. Line a 8×4 inch loaf pan with parchment paper and lightly oil and flour.
In a large mixing bowl, whisk together the cocoa powder, coconut flour, brown rice flour, tapioca starch, baking powder, baking soda, sea salt, espresso powder (optional) and xanthum gum.
In a separate mixing bowl, whisk together the eggs, raw honey, raw sugar, melted coconut oil, vanilla extract and vanilla stevia until well blended and creamy.
Slowly pour the wet ingredient mixture into the bowl with the dry ingredient mixture and stir until all ingredients are moistened and well combined. Stir in the shredded zucchini and carob chips. Transfer batter into your prepared loaf pan and bake on center oven rack for 45-55 minutes, or until just a few crumbs stick to a toothpick when inserted into the middle of the loaf pan. Remove from oven and place loaf pan on a wire rack. Allow bread to cool for 20-30 minutes before carefully removing from pan and allowing bread to fully cool. Makes one 8×4 inch loaf.