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Chocolate Chunk Zucchini Bread | The Kelly Kathleen

Chocolate Chunk Zucchini Bread

Chocolate Chunk Zucchini Bread

15 mins prepServes 10

This gluten, dairy, and egg-free zucchini bread tastes like fall with warm cinnamon and pumpkin seeds, complemented by chocolate chunks. It's a perfect treat for autumn, easily made in a loaf pan.

10 servings

What you need

flax egg

dark chocolate bar

1 dark chocolate bar

salt

oat flour

½ cup oat flour

coconut oil

6 tbsp coconut oil

zucchini

1 ½ cup zucchini

mini chocolate chips

½ cup mini chocolate chips

vanilla extract

1 ½ tsp vanilla extract

baking powder

1 tsp baking powder

ground cinnamon

1 tsp ground cinnamon

ground nutmeg

¼ tsp ground nutmeg

pumpkin seeds

¼ cup pumpkin seeds

coconut sugar

½ cup coconut sugar

baking soda

½ tsp baking soda

oats

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Instructions

1. Preheat your oven to 325 degrees F. Spray your loaf pan with avocado spray and set aside.
2. Combine the dry ingredients in a small bowl.
3. In a large bowl, whisk together the wet ingredients.
4. Stir the dry ingredients into the wet ingredients making sure to not over mix.
5. Fold in the add-in goodies.
6. Pour the batter into your prepared loaf pan and top with extra chocolate.
7. Bake for 60-65 minutes and let cool completely in the pan before removing and slicing.

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