Chocolate Zucchini Bread
Ingredients:
1 ¾ cup teff flour
¼ cup arrowroot powder
6 TB. cacao powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
1 1/2 cups zucchini, grated (no need to peel)
1 cup maple syrup
½ cup coconut oil plus extra for greasing loaf pan
½ cup applesauce
2 tsp. vanilla extract
Method:
Preheat oven to 350 degrees.
Put the teff flour, arrowroot powder, baking powder, baking soda, and salt into a bowl and mix to combine.
Mix the zucchini, coconut oil, maple syrup, applesauce, and vanilla together in a separate bowl.
Combine the dry and wet ingredients and mix well or toss all ingredients into a high powered blender or food processor until a smooth batter.
Pour into a greased loaf pan and place in the oven.
Cook for 45-55 minutes checking for doneness.
Let cool in pan for at least 10 minutes before transferring to a cooling rack.
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