Ingredients
Scale
- 4 tablespoons salted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1/3 cup unsweetened coconut milk
- 2 teaspoons vanilla extract
- 2 heaping cups grated zucchini
- 1 1/4 cups gluten free flour blend
- 1/3 cup unsweetened Dutch process cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips, divided in half
Instructions
- Preheat your oven to 350F. Line a loaf pan with parchment paper or grease with butter and set aside.
- Mix together the melted butter, brown sugar, granulated sugar, eggs and coconut milk until just combine. Fold in the vanilla extract and grated zucchini.
- Add in the dry ingredients and stir until all the flour is combine and you can’t see it anymore.
- Add in 1/2 of the chocolate chips and fold to combine. Pour the batter in the prepared loaf pan. Top the batter with the remaining 1/2 cup of chocolate chips.
- Bake for 60 minutes or until the center of the loaf is set and cooked through.
- Remove from the oven and let sit in the pan for 5-10 minutes. Remove from the pan and let cool completely on a wire rack.
Notes
Don’t beat the batter – fold it carefully until just combine.
- Prep Time: 10
- Cook Time: 60
- Category: baking
- Method: oven
- Cuisine: bread