Gluten-Free Chocolate Avocado Zucchini Bread recipe

Makes 2 loaves

  • 5 cups of Bob’s Red Mill 1 to 1 gluten-free baking flour
  • 2 teaspoons of baking soda
  • 1 tablespoon of baking powder
  • ½ teaspoon of Kosher salt
  • 1/3 cup of cocoa powder
  • 1 peeled and seeded avocado
  • ¼ cup of coconut oil
  • 1 cup of maple syrup
  • 4 eggs
  • 1/3 cup of melted semi-sweet chocolate
  • 3 shredded zucchini
  • ½ cup of chopped walnuts
  • 1 cup of semi-sweet chocolate chips + more for garnish
  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, baking soda, baking powder, salt and cocoa powder until combined and set aside.
  3. In a separate large bowl mash the avocado and coconut oil using a hand blender on medium speed until it becomes light and fluffy, about 3 to 4 minutes.
  4. Add in the maple syrup, eggs, melted chocolate and zucchini. Mix on medium speed until combined.
  5. Next, add in the bowl of dry ingredients and mix on low speed until completely combined.
  6. Add in the walnuts and 1 cup of chocolate chips and fold together to combine.
  7. Transfer the batter to a 9x5 loaf pan lined with parchment paper and garnish the top with chocolate chips.
  8. Bake in the oven for 50 to 60 minutes or until a toothpick comes out clean after piercing the center.
  9. Cool on a rack completely to room temperature. Slice and serve.