Chocolate Pumpkin Spice Zucchini Bread

Kristin McConnell October 1, 2017

Total Time: 1 hr 15 mins

Jump To Recipe Print Recipe

Chocolate Pumpkin Spice Zucchini Bread

Author: Kristin McConnell

Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins

Ingredients

Scale

1 ¹⁄₂ cups Almond Flour
1 tsp baking soda
¹⁄₄ tsp sea salt
1 ¹⁄₂ Tbsp pumpkin spice
1 Tbsp raw cocoa powder
1 cup all natural pumpkin puree
1 cup shredded zucchini (squeezed of excess moisture)
¹⁄₃ cup raw honey or pure maple syrup
1 Tbsp coconut oil
1 egg
1 tsp vanilla extract
¹⁄₂ cup coconut milk
¹⁄₂ cup dark chocolate chips

Instructions

Preheat oven to 350 degrees f. Grease a 9 inch loaf pan with coconut spray, or wipe pan lightly with coconut oil.
In a large bowl, whisk together flour, baking soda, cocoa powder, sea salt and pumpkin spice.
In a separate large bowl combine pumpkin puree, zucchini, honey, oil, egg, and vanilla until well combined and smooth. Whisk in coconut milk.
Add wet ingredients to dry ingredients and mix until JUST combined.
Gently fold in chocolate chips, reserving a few for sprinkling on top.
Bake for 50-60 minutes or until toothpick comes out clean – keep an eye on it towards the end.
Cool on wire rack for about 30 minutes, then slice and enjoy!

Recipe Card powered by