Ingredients:

• 2 cups oat flour

• 1 cup whole wheat flour

• 1 cup cacao powder

• 4 t cinnamon

• 1/4-1/2 t cayenne pepper, if desired

• 2 t baking powder

• 2 t baking soda

• 1/2 t sea salt

• 3/4 cup chocolate chips

• 1 cup plant milk

• 2 t ground flax with 6 T water

• 2 T balsamic vinegar

• 1 cup applesauce

• 2 t vanilla

• 1 cup monk fruit, coconut, or date sugar

• 3 cups shredded zucchini

• walnuts, optional

• unsweetened shredded coconut, optional

Instructions:

• Preheat oven to 375° and line 2 small loaf pans with parchment paper

• In a large mixing bowl, combine all dry ingredients, including chocolate chips - reserve 1/4 cup for top of the batter

• Combine the wet ingredients and mix into the dry ingredients

• Mix until combined - do not overmix

• Bake for 45-50 minutes until toothpick inserted into the center comes out clean

• Allow the loaf to cool for 15-20 minutes before slicing

Recipe Notes:

This is a perfect way to use the extra zucchini from the summer garden. This bread is so moist and full of flavor - it will become a staple in your home.