Dear blogasphere, it has been waaaayyyy too long! I’ve been traveling, finishing up my degree (10 days to go!), leraning about the world of real estate, and getting acquainted with my new clinic, and these last few months have flown. It’s been a trying summer in many ways, but a good one too.
So, now that life is finally settling a bit, I can get back to cooking and blogging. Hooray!
And with that, I present to you some lovely chocolate zucchini bread. Tasty, tasty, but not too sweet. And I won’t lie, it goes mighty nicely with a little vegan ice cream right on top. Or by itself. Really, whatever you do, as long as it involves eating zucchini bread, it won’t be a wrong decision. 🙂
What you need:
1 cup superfine brown rice flour
2/3 cup sweet sorghum flour
1/2 cup potato starch
3 Tbsp chia seeds (plus 6 tbsp water, all whisked into a gel)
1/2 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup raw cacao
3/4 cup almond milk, unsweetened
11/2 cup grated zucchini
Preheat the oven to 375 degrees
Mix chia gel and let sit for about 10 minutes. While that’s setting, sift together dry ingredients in one bowl and mix together wet ingredients, including chia gel, in a separate bowl.
Pour wet into dry and mix thoroughly and mix in zucchini shreds, then transfer to a greased bread pan.Bake for about 45 minutes, maybe more, until the a knife inserted into the center comes out clean.