Ingredients:

  • 2 tbsp (14g) ground flaxseed meal
  • 5 tbsp (75ml) filtered water
  • 1/2 cup (120ml) avocado oil
  • 1/2 cup (100g) organic cane sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (125g) unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 1/2 cups (220g) gluten-free all-purpose flour blend with xanthan gum
  • 1/2 cup (45g) Dutch-processed cocoa powder, sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 cups (225g) finely grated zucchini, lightly squeezed
  • 3/4 cup (130g) vegan semi-sweet chocolate chips, divided

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper. In a large mixing bowl, whisk together the ground flaxseed and water. Let it sit for 5 minutes until a gel-like consistency forms.
  2. Grate the zucchini and gently squeeze over the sink to remove excess water, ensuring it remains damp but not soaking. To the flax egg bowl, add the avocado oil, cane sugar, brown sugar, applesauce, and vanilla. Whisk vigorously for 1-2 minutes until emulsified and glossy.
  3. Sift the gluten-free flour, cocoa powder, baking soda, baking powder, and salt directly into the wet ingredients. Whisk until just combined; the batter will be thick.
  4. Use a silicone spatula to fold in the grated zucchini and 1/2 cup of the vegan chocolate chips until evenly distributed.
  5. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
  6. Bake for 60 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay, but avoid wet batter).