Double Chocolate Zucchini Bread
Servings: 12 Slices
1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)
1 cup shredded zucchini (from about 1 medium zucchini)
1/2 cup sunflower butter*
1/2 cup pure maple syrup (or coconut palm syrup)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy & nut free milk alternative such as flax, oat, or hemp milk
1 cup packed gluten free oat flour*
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup allergy friendly chocolate chips (Enjoy Life is a good brand)
For the chocolate frosting:
1/4 cup organic powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
Preheat oven to 350 degrees F. Line a 8x4 inch baking pan with parchment paper and/or spray with nonstick cooking spray.
Make the flax egg by mixing 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the fridge for 5 minutes so that it thickens up.
Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl. Mix in the flax egg, sunflower butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
Recipe by: Ambitious Kitchen