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GAPS Chocolate Zucchini Bread

Posted By Admin - Orissa On June 13, 2016 @ 12:29 pm In Baked Food Coconut Flour Recipes,Baked Food Gluten Free Coconut Flour Recipes,Coconut Baked Food Recipes,Coconut Dessert Recipes,Coconut Desserts & Sweets Recipes,Coconut Flour Recipes,Coconut Oil Recipes,Dessert Coconut Flour Recipes,Dessert Gluten Free Coconut Flour Recipes,Gluten Free Baked Foods,Gluten Free Desserts and Sweets,Gluten-free Coconut Recipes | 1 Comment

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photo by recipe author

Servings: 6 mini loaves
Preparation Time: 25 minutes

Wet ingredients:

3 cups packed finely shredded zucchini
10 large eggs ^[2], room temp
1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil ^[3], melted
1 teaspoon almond extract
1 teaspoon apple cider vinegar
1/2 teaspoon orange extract or 3 drops orange essential oil
3/4 cup Tropical Traditions Raw Honey ^[4], melted
2 ounces unsweetened bakers chocolate ^[5], melted
4 ounces apple sauce, unsweetened

Dry ingredients:

2/3 cup coconut flour ^[6], sifted
1/3 cup almond flour*
3/4 cup cocoa powder ^[7], sifted
1 teaspoon baking soda
1/2 teaspoon salt ^[8]

Optional:

1/2 cup chopped walnuts

Preheat oven to 350° F.

In large bowl, combine wet ingredients & mix well. Add dry ingredients into 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! ^[9]