Chocolate Squash Bread

Chocolate Squash Bread
Prep time
Cook time
Total time
Serves: 5-10
  • 2½ cups brown rice flour
  • 1 1/1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. cinnamon
  • 2 Tbsp. coconut oil
  • ¾ cup pumpkin puree
  • ¼ cup maple syrup*
  • ¼ cup coconut sugar
  • 2 cups shredded zucchini
  • 2 tsp. vanilla extract
  • 1 cup dark chocolate chips
  1. Preheat oven to 350˚F.
  2. Line loaf pan with parchment paper and set aside.
  3. In a large bowl combine flour, salt, baking powder, baking soda and cinnamon.
  4. In a medium bowl mix oil, pumpkin, sugar and vanilla. Fold in zucchini and chocolate chips.
  5. Combine the medium bowl with the large and stir well. You may need to use your hands to really combine all ingredients.
  6. Scoop batter into prepared loaf pan and bake for 50-60 minutes. Once cooked, allow it to cool for 5-10 minutes. Then remove from pan and allow to completely cool before slicing.
  7. Store in the refrigerator.
*Or you can use coconut nectar

We like ours cold from the fridge!


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