Allergy-Friendly Double Chocolate Zucchini Bread

This chocolatey, moist zucchini bread is great for people who are gluten-free or on a vegan diet. The ingredients in this recipe are simple, and its easy to make.

Ingredients:

• 1 1/2 cups shredded zucchini
• 1/2 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat oven to 350F 175C and grease a 9x5-inch loaf pan

In a large bowl, combine shredded zucchini, applesauce, maple syrup, melted coconut oil, and vanilla extract

In a separate bowl, whisk together gluten-free flour, cocoa powder, baking soda, baking powder, and salt

Add the dry ingredients to the wet ingredients and stir until just combined

Fold in chocolate chips

Pour the batter into the prepared loaf pan and smooth the top with a spatula

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean

Remove from the oven and let cool in the pan for 10 minutes

Then, transfer to a wire rack to cool completely before slicing