GAPS Chocolate, Zucchini Bread

GAPS Chocolate, Zucchini Bread

Servings: 6 mini loaves
Preparation Time: 25 minutes

Ingredients:

Wet ingredients:

• 3 cups packed finely shredded zucchini
• 10 eggs (large), room temp
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil, melted
• 1 teaspoon almond extract
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon orange extract
• 3/4 cup Healthy Traditions raw honey, melted
• 2 ounces unsweetened bakers chocolate, melted
• 4 ounces applesauce, unsweetened

Dry ingredients:

• 2/3 cup coconut flour, sifted
• 1/3 cup almond flour*
• 3/4 cup cocoa powder, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Optional:

• 1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine wet ingredients and mix well. Add dry ingredients to the bowl and whisk until combined. Pour batter into greased pans and bake for about 18–25 minutes or until a toothpick inserted in the center comes out clean.

Keeps well in the fridge or in an airtight container on the counter.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes here!