Satisfy all your chocolate cravings with this decadent loaf. It's gluten-free too.
1 1/2 almond flour
1/2 cup tapioca or arrowroot flour
1/4 cup coconut flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup chocolate chips, divided
3 eggs1/2 unsweetened apple sauce
1/2 cup coconut sugar (technically dry but add it to the wet anyhow 😉)
1 tablespoon apple cider vinegar
2 cups grated zucchini (about 2-3 medium. Measure after grating and extracting as much liquid as possible)
Preheat oven to 350F (180c)
Line a 9x5" loaf pan with parchment paper hanging over the sides (this will help lifting the baked loaf out of the pan)
Place a sieve over a large bowl.
Grate the zucchini and place in the sieve to drain. Allow sitting for 15 minutes.
Press down on the zucchini to extract as much liquid as possible.
Divide the chocolate chips into 1/2 cup and 1/4 cup and set aside.
In a mixing bowl, add the dry ingredients (minus the chocolate chips) and mix. Set aside.
Discard the zucchini liquid. In the bowl add the eggs, apple sauce, coconut sugar, and apple cider vinegar. Mix well.
Add the drained zucchini to the wet ingredients and mix.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fold in 1/2 cup of the chocolate chips and pour the batter into the prepared pan.
Sprinkle the remaining chocolate chips on the top and bake the loaf or 50-60 minutes until a toothpick or cake tester comes out clean. Let cool on rack.
About the Recipe
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!