Hello and happy Friday!! This has been a crazy week. More on that in a future post but I just wanted to pop in share my impromptu breakfast. With Christmas happening next week, I was feeling like a little chocolate this morning. Who can resist that? No, I’m not talking about eating a candy bar but I may or may not have done that on occasion. I’m talking about something a tiny bit more healthy than that. Although I still don’t recommend eating chocolate for breakfast daily but if you want to on occasion, then I say go for it!! On Sunday I made a gluten-free chocolate zucchini loaf and it’s absolutely delicious. I can’t take all the credit though. My friend Marie shared this recipe with me. Thanks Marie! The only thing I changed was I swapped out the honey for maple syrup and it worked really well. I also left out the walnuts but feel free to add about 1/4 cup of those to the mix. I think this would be amazing turned into a chocolate banana bread! Note to self. Stay tuned…
Chocolate Zucchini Loaf
3 large eggs
2 tablespoons of coconut oil
1/4 cup maple syrup
2 teaspoons of vanilla extract
1/3 cup plus 1 tablespoon of coconut flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Preheat your oven to 350°F
Grease your baking pan and line the pan with parchment paper. I used a loaf pan.
Using a mixer, mix the zucchini, coconut oil, eggs, maple syrup and vanilla together.
Mix the coconut flour, cocoa powder, baking soda, and salt into the batter and let the batter sit for 5 minutes to absorb the liquids.
Mix in the chocolate chips into the batter.
Pour batter into prepared pan and bake for 50 – 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve. Store covered at room temperature for several days or in the refrigerator for a few weeks. Enjoy!