Gluten Free Chocolate Sweet Potato Zucchini Bread

GLUTEN FREE CHOCOLATE SWEET POTATO ZUCCHINI BREAD WITH WALNUTS

This sweet potato zucchini bread that I used to make all the time is definitely having it’s glow up moment. I went gluten free this time with the flour to better benefit my diet, and added chocolate because it makes it that much more sweet.

Don’t be fooled by the amount of ingredients in this. It is still ooey gooey!

GLUTEN FREE CHOCOLATE SWEET POTATO ZUCCHINI BREAD WITH WALNUTS RECIPE

Ingredients

• 2 cups gluten free flour, I use Bob’s Red Mill 1:1

• 3/4 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 heaping teaspoon cinnamon

• 2 large eggs

• 1 teaspoon almond extract

• 3/4 cup light brown sugar

• 1.5 cups mashed sweet potatoes (peeled, chopped and boiled)

• 1/4 cup coconut yogurt

• 1 medium zucchini, medium grated and patted down for excess water

• 6 tablespoons unsalted butter, melted

• 1/2 cup chopped walnuts

• 1 cup dark chocolate chips

Instructions

Preheat oven to 350°F.

Spray loaf pan with vegetable oil and line with a long strip of parchment for easy removal. I only use one about a foot long and 5 inches deep to line the pan horizontally.

In a small mixing bowl, whisk together all dry ingredients (flour, cinnamon, baking powder and soda, salt).

In a large mixing bowl, whisk together the brown sugar and eggs until fully mixed. Add sweet potatoes, zucchini, yogurt, melted butter and almond extract. Whisk until well combined.

Gently fold in the dry ingredients into the wet until combined well, then fold in the walnuts and chocolate chips.

Pour the batter (it will be thick) into baking pan and smooth out.

Bake in oven, uncovered for 55-60 minutes, depending on your oven. Definitely check with toothpick test at 50-60 minute range.

Let cool down before serving!