Chocolate Zucchini Loaf
Servings: 1 8-inch loaf
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Ingredients
- 1 1/3 cup brown rice flour
- 1 tbsp cornstarch
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup plant milk
- 1/3 cup + 1 tbsp olive oil
- 3/4 cup Maple Syrup
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1 banana mashed
- 1 1/2 cup shredded zucchini
Instructions
- Preheat the oven to 350. Grease and line an 8-inch loaf pan with parchment.
- Shred the zucchini. Using a clean tea towel, squeeze all of the excess moisture from the zucchini. Set aside.
- Combine the plant milk, olive oil, maple syrup, vanilla, vinegar and mashed banana. Stir to combine.
- In a medium bowl, combine the rice flour, cornstarch, baking soda, baking powder, salt and cocoa powder. Stir to combine.
- Add the wet ingredients to the dry and stir until just mixed. Fold in the shredded zucchini.
- Pour the batter into the prepared loaf pan. Top with walnuts. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted. Cool completely before slicing.
Notes
The batter will keep in the freezer up to 2 months.
You can also make miniature loaves. Bake 18-20 minutes.
Chocolate Zucchini Loaf
Servings 1 8-inch loaf
Ingredients
- 1 1/3 cup brown rice flour
- 1 tbsp cornstarch
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup plant milk
- 1/3 cup + 1 tbsp olive oil
- 3/4 cup Maple Syrup
- 1 tsp vanilla
- 1 tsp apple cider vinegar
- 1 banana mashed
- 1 1/2 cup shredded zucchini
Instructions
- Preheat the oven to 350. Grease and line an 8-inch loaf pan with parchment.
- Shred the zucchini. Using a clean tea towel, squeeze all of the excess moisture from the zucchini. Set aside.
- Combine the plant milk, olive oil, maple syrup, vanilla, vinegar and mashed banana. Stir to combine.
- In a medium bowl, combine the rice flour, cornstarch, baking soda, baking powder, salt and cocoa powder. Stir to combine.
- Add the wet ingredients to the dry and stir until just mixed. Fold in the shredded zucchini.
- Pour the batter into the prepared loaf pan. Top with walnuts. Bake for 50-60 minutes, or until a toothpick comes out clean when inserted. Cool completely before slicing.
Notes
The batter will keep in the freezer up to 2 months.
You can also make miniature loaves. Bake 18-20 minutes.
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