You won't believe that this irrisitable chocolate zucchini bread is whole grain and free of refined sugars!
1 1/4 Cups whole wheat flour
1/3 Cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
2 Tbsp coconut oil melted
1/3 cup pure maple syrup
1 tsp vanilla
1 Cup shredded Zucchini
1/4 Cup unsweetened applesauce
1/2 Cup of unsweetened almond milk
Pre-heat the oven to 350 degrees and place parchment paper inside the loaf pan or coat with coconut oil to prevent sticking.
Squeeze shredded zucchini of excess water (I use cheese cloth) This is important!
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In a separate bowl, add coconut oil, maple syrup, vanilla, egg; mix until smooth and well combined. Add in zucchini, applesauce, and almondmilk; mix again. Slowly add in dry ingredients and mix until just combined.
Place the batter evenly inside the loaf pan and bake for 45-50min or until toothpick inserted into middle comes out clean. After 10-15 minutes, remove the loaf from the pan and transfer to wire rack to finish cooling. Enjoy!