the healthy kinda chocolate.

Ingredients (10-12 slices)

• 408 grams (about 2-1/2 cups) Whole Grain Gluten-Free Flour Mix
• 1/2 cup cocoa powder
• 2 teaspoons gluten-free baking powder
• 2-1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 Tablespoons of ground flaxseed meal mixed with 9 Tablespoons warm water
• 1/2 cup vegan granulated sugar
• 1 cup all-natural, unsweetened applesauce
• 1/2 cup almond milk
• 2 cups zucchini, grated
• 1 cup gluten-free and vegan chocolate chips

Instructions

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan by brushing with safflower oil or gluten-free and vegan butter substitute, like Earth Balance Buttery Spread.

In a medium bowl, sift together the whole grain flour, cocoa powder, baking powder, baking soda, sea salt, cinnamon and nutmeg until well combined. Set aside.

Mix together the flaxseed meal and water in a small bowl and allow it to sit for a few minutes.

In a standing mixer (or using a hand mixer), “cream” the applesauce and vegan sugar until fluffy. Add the flaxseed meal and water combination, mixing until well combined. Slowly add the flour mixture, mixing thoroughly before adding the almond milk. Stir until all ingredients are thoroughly combined.

Fold in the grated zucchini and chocolate chips until ingredients are thoroughly combined.

Place bread in oven, baking on middle rack of oven (to keep top of bread from burning) for 1 hour and 20 minutes minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. NOTE: If bread begins to brown too quickly, then loosely lay a sheet of foil on top for the duration of baking time.

When finished, remove bread from oven and allow to cool in pan for 25 to 30 minutes. Then, flip bread onto a baking rack, allowing it to completely cool before slicing and serving.