Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP)

Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP)

This easy bread uses pantry staples and is SO rich and decadent, without the use of too much sugar!
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Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP, Vegan Option)
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Coconut Cacao Zucchini Bread (Gluten Free, low-FODMAP, Vegan Option)

Course: Breakfast, Snacks, Dessert
Prep time

20

minutes
Cooking time

55

minutes

This easy bread uses pantry staples and is SO rich and decadent, a serving of healthy zucchini without the use of too much sugar!

Ingredients

  • 220g (1.5c) Zucchini/Courgette (Shredded)

  • 120g (1 c) GF SR Flour

  • 40g (1/2 c) Cacao Powder

  • 1/4 tsp Baking Powder

  • 1/4 tsp Salt

  • 100g (2/3 c) Chocolate (Cut up baking bar or chips)

  • 2 eggs (sub flax egg for Vegan)

  • 50ml (scant 1/4c) Oil

  • 100g (1/2 c) Sugar

  • 2 tbsp Coconut Milk (warmed)

  • 1 tsp Instant Coffee

  • 1 tsp Vanilla

  • Icing

  • 100g (1/2 c) Icing Sugar

  • 1 tsp Coconut Oil

  • 1 tbsp Water

Directions

  • Preheat oven to 160c Fan/350f. Prep a bread pan with nonstick spray or parchment paper.
  • Shred zucchini and place in paper towels or tea towel. Squeeze the living daylights out of it to release water. Set aside, you’ll be adding to the wet ingredients soon.
  • In larger bowl, Whisk Flour, Cacao, Baking Powder, Salt, & Chocolate Chips
  • In a separate bowl, dissolve the Instant Coffee into Warm (not too hot!) Milk. Then add Oil, Sugar, Vanilla, & Eggs – mix well.
  • Fold wet ingredients into dry ingredients.
  • Add mix to bread pan and bake for 45-55 min, depending on oven. I checked after 45 – but left it in for closer to 55.
  • Mix ingredients for Icing sugar. When loaf has cooled, apply to top with any remaining chocolate chips, if desired!