Making chocolate pumpkin spice zucchini this cold weekend wouldn’t be a bad ideal.
1 1/2 cups whole wheat flour
1tbs baking soda
1/4 tsp sea salt
1 1/2 tbsp pumpkin spice
1 tbsp raw cocoa powder
1 cup all-natural pumpkin puree
1 cup shredded zucchini, squeezed of excess moisture
1/3 cup raw honey or pure maple syrup
1 tbsp coconut oil
1 tsp vanilla extract
1/2 cup coconut oil
1/2 cup dark chocolate chips.
Preheat oven to 350 F, grease a 9-inch loaf pan with coconut spray or wipe pan lightly with coconut oil.
In a large bowl, whisk together flour, baking soda, cocoa powder, sea salt and pumpkin spice.
In a separate large bowl, combine pumpkin puree, zucchini, honey, oil, egg and vanilla extract until well combined and smooth. Whisk in coconut milk, add wet ingredients to dry ingredients and mix until combined and smooth.
Gently fold in chocolate chips, reserving a few for sprinkling on top.
Bake for 50-60 mins or until a toothpick comes out clean, keep an eye on it towards the end to avoid burning.
Let it cool for about 30 mins, then slice and enjoy.
Photo credit goes to @cleanfoodcrush