Step 1

Preheat oven to 375 degrees F (190 C) and line a standard 9×5-inch loaf pan with parchment paper.

Step 2

In a large mixing bowl, prepare flax eggs by mixing flaxseed meal and water and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.

Step 3

Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.

Step 4

Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.

Step 5

Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).

Step 6

Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.

Step 7

Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.