Gather your supplies.
PreHeat oven to 350 degrees.
Grate 1 large fresh zucchini to equal 2 cups.
Measure 3 cups brown rice flour and add to large mixing bowl.
Add 1 Tbsp of ground cinnamon to the dry ingredients.
Add 1/4 tsp of ground nutmeg to the dry ingredients.
Measure 1 1/4 tsp baking powder and add to dry ingredients.
Add 1/2 tsp baking soda to dry ingredients.
Add a pinch of Sea Salt (1/8 tsp) to dry ingredients.
Add 4 Tbsp of ground flax seed to dry ingredients.
Here is all your dry ingredients, set aside.
In a small mixing bowl lets gather our "wet" ingredients. Start with 2 eggs at room temperature. Whisk until well beaten.
(Oops) Here is where you will want to add 1/4 cup raw local honey to your wet ingredients. Sorry, forgot photo.
Add 1/2 cup unsweetened almond milk (vanilla flavor optional) to your wet ingredients.
Add 1 tsp pure vanilla extract to the wet ingredients mixing bowl.
Add 4 oz cup of unsweetened apple sauce ( using this instead of oil) to the wet ingredients.
All wet ingredients well whisked together, now time to add the zucchini.
Seen here, Dry & Wet ingredients. Time to combine the two and blend until well mixed with a spatula. Add the wet to the dry ingredients in large mixing bowl.
Add 1/4 cup chopped walnuts to the batter and mix with spatula until well blended.
I love to chop my nuts using my food chopper, but you could use a large chef knife on cutting board and roughly chop.
Add 1/4 cup cocoa chips to the batter. Mix with spatula until well combine.
Take you loaf pan & prepare for baking by spraying with some non stick spray and dust with a little bit of the flour. This help prevent sticking to the pan.
Loaf pan is ready for the batter.
Our wet batter in the loaf pan, ready for the oven. Back for 35-40 minutes; until tooth pick clean when tested.
Done! Looks beautiful... Can't wait for a taste.
Moist, fresh zucchini bread with cocoa chips & walnuts. Devine! Enjoy with a cup of coffee or hot tea.