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Cocoa Zucchini Bread

We love this deliciously moist recipe from our friends at Content Checked - (a smart phone app for people with food allergies and intolerances. Scan bar codes in the grocery aisle to instantly check for allergens).

The best and most surprising dairy free, gluten free and vegan dessert you will ever try- Cocoa Zucchini Bread.


  • 1 ¾ cups teff flour
  • ¼ cup arrowroot powder
  • 6 TB cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups grated zucchini
  • 1 cup maple syrup
  • ½ cup coconut oil
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees
  2. Mix teff flour, arrowroot powder, baking powder, baking soda, and salt in large bowl
  3. In a second bowl mix together grated zucchini, coconut oil, maple syrup, applesauce, and vanilla
  4. Add the wet ingredients into the dry and mix well (you can also mix them in a blender for a smoother texture)
  5. Pour into a greased loaf pan and bake 45-60 minutes
  6. Remove from oven and cool for 10 minutes





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