This gluten-free chocolate zucchini loaf cake is a delightful and moist treat that's perfect for snacking or as a dessert. It's a great way to sneak some vegetables into your diet while satisfying your chocolate cravings.
Ingredients: 1 1/2 cups gluten-free flour. 1/2 cup unsweetened cocoa powder. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 2 large eggs. 1 tsp vanilla extract. 1 1/2 cups grated zucchini about 2 medium zucchinis. 1/2 cup dairy-free chocolate chips optional. Cooking spray for greasing the loaf pan.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray cooking spray in a 9 by 5-inch loaf pan. Mix the baking powder, baking soda, cocoa powder, gluten-free flour, and salt in a medium-sized bowl. Melted coconut oil, honey or maple syrup, eggs, and vanilla extract should all be thoroughly mixed together in a separate large bowl. Grate the zucchini and add it to the wet ingredients, stirring to combine it evenly. When you have a smooth batter, gradually add the dry ingredients to the wet ingredients and stir. Mix the plant-based chocolate chips into the batter if you'd like. Evenly spread the batter after pouring it into the loaf pan that has been oiled. A toothpick inserted into the center should come out clean after baking for 50 to 60 minutes in a preheated oven. After taking the cake out of the oven, allow it to cool in the pan for ten or so minutes before moving it to a wire rack to finish cooling. Slice and savor your delicious chocolate zucchini loaf cake without gluten after it has cooled!
Prep Time: 15 minutes
Cook Time: 60 minutes
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