Gluten-Free Chocolate Zucchini Quick Bread

Preheat oven to 350ºF. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang the two opposing sides by 1 inch. Set aside.

Scoop out avocado from skin. Discard pit. Place into bowl of a stand mixer fitted with a paddle attachment. Cream for 1 minute. Add sugar and mix for 1–2 minutes until avocado is smooth. The grains of sugar will actually work to break down the chunks of avocado.

Trim ends from zucchini. Wash. Finely grate zucchini (skin on) with the small holes on a box grater. Grate enough to yield 1 cup. Place into the bowl with the avocado.

Melt chocolate chips according to package instructions. Allow to sit for 5 minutes to cool a bit.

Add avocado oil, almond milk, and eggs to the avocado-zucchini mixture. Mix until smooth. Very slowly add a bit of the melted chocolate to the mix. Mix together. Continue until all the chocolate is mixed in. Avoid adding all of the chocolate at one time. The heat from the chocolate could alter the state of the eggs and give them a scrambled look (no good). By adding a bit of the chocolate slowly, you are gradually bringing the batter temperature up and that will avoid scrambling the eggs.

Sift flour, cocoa, and baking powder. Gradually add flour into batter. Mix until just combined. With a silicone spatula, fold 1 cup of the miniature chocolate chips into the batter.

Spread batter into prepared pan. Sprinkle the top with remaining 2 tablespoons miniature chocolate chips.

Bake 60–65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow bread to cool for 1 hour before slicing.

Enjoy!