Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread

Servings: 12 Slices

Heart Smart
Recipe Directions
Nutrition Information

Ingredients

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:

4 oz GO VEGGIE Vegan Classic Plain Cream Cheese

1/4 cup organic powdered sugar

2 tablespoons unsweetened cocoa powder

1/2 tablespoon vanilla extract

Instructions

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