Step 1- Prep and Preheat
Preheat your oven to 375°F (190°C) and line a standard 9x5-inch loaf pan with parchment paper. Getting this step done first means you're not scrambling once the batter's ready to go.
Step 2- Make the Flax Eggs
In a large mixing bowl, combine the flaxseed meal and water. Let this mixture rest for 5 minutes so it thickens into a gel-like texture that works just like a real egg in this recipe.
Step 3- Add the Wet and Dry Base
Add the applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder to the bowl with your flax eggs. Whisk everything together until it's well combined. Ever notice how just the smell of cocoa powder makes a recipe feel more legit? Same here.
Step 4- Add Oil, Milk, and Zucchini
Whisk in the melted coconut oil and almond milk until fully incorporated. Then stir in the grated zucchini, making sure it's been squeezed of excess moisture beforehand.
Step 5- Add the Flours
Add the gluten-free flour blend, oat flour, and almond flour, whisking until just combined. If the batter looks too thick, add a small splash of almond milk, but keep in mind it should stay thick and scoopable rather than pourable.
Step 6- Fold in Chocolate Chips and Bake
Stir in the chocolate chips, then transfer the batter into your prepared loaf pan. Top with a few extra chocolate chips if you want that classic bakery look. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean and the edges feel semi-firm to the touch.
Step 7- Cool Completely
Let the bread cool in the pan for 5 minutes, then carefully lift it out using the parchment paper and transfer it to a cooling rack. The texture genuinely improves once it's fully cooled, so resist cutting into it too early, even though that's easier said than done.
