Chocolate Zucchini Bread

Chocolate Zucchini Bread

YIELD: Makes 4-5 servings

INGREDIENTS

2 T ground flaxseed + 6 T water (flax egg)

3 - ripe bananas

1 1/4 cup - gluten-free flour mix

1/4 cup - coconut oil

1/2 cup - clover honey

1 cup - grated zucchini, packed

1/2 cup - almond milk

1/2 cup - cocoa powder

1/2 tsp. - cinnamon

1 tsp. - baking soda

1/2 tsp. - salt

For Banana Honey Butter:

2 - whole bananas, peeled

2 T - coconut milk

1 tsp. - vanilla

2 T - orange blossom honey

salt, to taste

cinnamon, to taste

DIRECTIONS

Preheat oven to 350°F.

Combine all of the zucchini bread ingredients in a robo coupe.

Pulse to combine, then grate a cup of fresh zucchini into the robo coupe and pulse once more until smooth.

Pour into a non-stick loaf pan and place into a preheated oven for 40 minutes or until a knife can be removed from the center cleanly.

For the Banana Honey Butter:

Place whole bananas on a sheet pan and roast until deeply caramelized (about 20 minutes).

Remove from oven and add to Vitamix with coconut milk, honey, cinnamon, salt, and vanilla.

Blend until very smooth, let chill for one hour; then use as “butter” on your bread.

This recipe was created by Chef Joshua Ingraham for the National Honey Board.