Recipe Ingredients
- 5 cups of 1 to 1 gluten-free baking flour
- 2 tsp. of baking soda
- 1 Tbsp. of baking powder
- 1/3 cup of cocoa powder
- 1 peeled and seeded avocado
- 1/4 cup butter, softened
- 1 cup of maple syrup
- 4 large eggs
- 1/2 cup of melted semi-sweet chocolate
- 3 shredded medium-sized zucchini
- 1 cup of chopped walnuts
- 1 1/2 cups of semi-sweet chocolate chips + more for garnish
Recipe Directions
- Preheat the oven to 350°.
- In a large bowl mix together the flour, baking soda, baking powder, salt, and cocoa powder until combined and set aside.
- In a stand mixer with the whisk attachment on medium speed add in the avocado and Melt butter until it becomes light and fluffy about 3 to 4 minutes. Note: The avocado should be smooth, with no chunks.
- Add in the maple syrup, eggs one at a time, melted chocolate and zucchini. Mix on medium speed until combined.
- Next, add in the bowl of dry ingredients and mix on low speed until completely combined.
- Fold in the walnuts and 1 cup of chocolate chips using a rubber scraper.
- Evenly transfer the batter to 2 9x5 loaf pans lined with parchment paper and garnish the top with chocolate chips.
- Bake in the oven for 60 minutes or until a toothpick comes out clean after piercing the center.
- Cool on a rack completely to room temperature. Slice and serve.
