Gluten-Free Double-Chocolate Zucchini Bread

My double-chocolate zucchini bread has it all: veggies, fruit, and superfoods! This dessert is rich and chocolaty but also nutritious. Serve it as part of a celebration, make it for a neighbor or friend in need or just enjoy a loaf at home with your family.

Ingredients

• 1 c gluten-free flour mix (I use Outrageous Baking gluten-free flour mix but if you want to make your recipe Paleo then use Bob’s Red Mill Paleo Baking Flour)

• 1 T ground flax seed

• ½ c cacao powder

• 1 ½ t baking powder

• ½ t baking soda

• ½ t salt

• 2 t cinnamon

• 1 banana

• ½ c pure honey

• 2 eggs

• ½ c coconut oil (melted)

• 2 t vanilla

• 1 ½ c shredded zucchini (makes sure it is fresh and no squeezing!)

• ½ c cacao chips (I use Enjoy Life)

Instructions

Preheat oven to 350°. Spray a 9” x 5” glass or ceramic loaf pan. In a large mixing bowl, combine the flour, flax seed, cacao powder, baking powder, baking soda, salt and cinnamon. Mix well. Put the banana, honey, eggs, coconut oil and vanilla in a blender and blend until smooth. Add the wet ingredients to the dry ingredients. Mix well, and then add the zucchini and chocolate chips. Mix until completely integrated. Bake for 55 minutes. Allow to cool before serving and cutting. Makes one loaf.