Chocolate Zucchini Bread - Grain Free

This recipe was a delicious adventure into grain free baking and it turned out great.  I am still not used to the way breads "don't rise" - but I am working on getting the best results I can - and accepting this "new normal".  The rich taste makes up for the fact that it looks different than my baking used to - but that's ok.

CHOCOLATE ZUCCHINI BREAD

adapted from The Healthy Coconut Flour Cookbook

2 c. grated zucchini, peeled (peeling is optional)
4 eggs
2 T. coconut oil
1/3 c. maple syrup (Grade B)
2 t. vanilla extract
1/3 c. coconut flour
1/4 c. cacao powder
1/2 t. salt
1/3 c. dark chocolate chips (I like to use the Enjoy Life brand - also love Ghirardelli or Guittard)
1-2  T. dark chocolate chips (for top of bread)

Preheat the oven to 350. 

Grease a medium loaf pan and line the bottom with parchment paper.  Dust the sides of the pan with coconut flour.

Place the shredded zucchini in between several layers of paper towels or roll it up in a dish towel and wring out the excess moisture.

In a food processor or mixer, combine the zucchini, eggs, oil, maple syrup, and vanilla.  Add the flour, cacao powder, baking soda and salt and stir until well blended.  Let the batter rest for a few minutes.

Ready for the oven with extra chocolate chips on top!

Then mix in chocolate chips and pour the batter into the prepared loaf pan** (I like to sprinkle 1-2 T. chocolate chips on top for a little extra goodness and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.

Store covered at room temperature for several days or in the refrigerator for a few weeks.  It also freezes well.

Delicious!

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