Chocolate Butterscotch Zucchini Bread

Ingredients

• 1 3/4 C gluten-free flour (I used Better Batter but Cup4Cup or King Arthur’s also works well)
• 1/2 C unsweetened cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 C melted dark chocolate chunks or chocolate chips
• 2 large organic eggs
• 1/3 C packed brown sugar or honey
• 1/4 C coconut oil – melted
• 1/4 C plain organic Greek yogurt
• 1/3 C organic buttermilk
• 1 1/2 C gluten-free butterscotch chips or white chocolate chips or a combo
• 1/2 C chopped pecans
• 1 tbsp Tahitian vanilla extract
• 1 ½ C grated zucchini

Instructions

1. Preheat oven to 350°
2. Spray a 9” x 5” loaf pan or 5-6 mini loaf/tart pans with nonstick spray
3. In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, pecans and butterscotch chips together until combined
4. In a medium bowl, whisk the eggs, sugar/honey, oil, yogurt, melted chocolate, buttermilk and vanilla together until completely combined
5. Pour the wet ingredients into the dry ingredients and whisk until just combined
6. Fold in the zucchini
7. Spread the batter into prepared baking pan(s)
8. Bake for 25-35 minutes for mini pans or 50-60 minutes for loaf pan or until a toothpick inserted in the center comes out clean
9. Cool to room temperature

Enjoy!!