Double Chocolate Zucchini Bread

The espresso powder enhances the flavor of the chocolate. It is undetectable in the final product. It can be omitted if desired.
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1/2 cup (36 grams) cocoa powder

1/4 cup (33 grams) coconut flour

1/4 cup (27 grams) quinoa flour or King Arthur Brown Rice Flour

1/4 cup (30 grams) tapioca starch

1 teaspoon sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon espresso powder

1/4 teaspoon xanthan gum

3 large (155 grams) eggs

1/4 cup (74 grams) honey

1/4 cup (40 grams) coconut palm sugar

1/2 cup (105 grams) coconut oil, melted

2 teaspoons (8 grams) vanilla extract

1/4 teaspoon liquid vanilla stevia

2 cups (190 grams) unpeeled, grated zucchini (use large holes on box grater)

1/2 cup (75 grams) carob chips



Preheat the oven to 350 degrees F. Grease an 8- x 4-inch loaf pan. Line with parchment paper. Grease the paper. Sift together the cocoa powder, coconut flour, quinoa flour or brown rice flour, tapioca starch, sea salt, baking powder, baking soda, espresso powder, and xanthan gum. Whisk together the eggs, honey, coconut palm sugar, coconut oil. vanilla extract, and liquid vanilla stevia. Add the wet ingredients to the dry ingredients. Mix until combined. Stir in grated zucchini and carob chips. Turn into prepared pan. Bake for 45 - 55 minutes or until just a few moist crumbs stick to a toothpick when inserted in the center of the loaf. Let cool in the pan for 20 minutes then remove and let cool completely on a baking rack. Store in an airtight container in the refrigerator. This loaf also freezes well.

View instructions at
Benji Newell

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