Surprise your Valentine or treat yourself to this delicious double dark chocolate cranberry bread. It’s gluten-free and even manages to sneak in some zucchini, resulting in a moist cake-like bread with added fiber. Enjoy it just the way it is or toast it and top with nut butter, avocado, jam, sliced fruit and/or seeds!
Double Dark Chocolate Cranberry Bread
Prep Time 10 minutes
Cook Time 50 minutes
Cool Time 20 minutes
Total Time 1 hour 20 minutes
Ingredients
Dry ingredients:
- 1 cup almond flour
- 1/2 cup Tigernut flour
- 1/2 cup coconut sugar , more if you want a sweeter, dessert type bread
- 1/4 cup cocoa powder
- 1/2 tsp. xantham gum
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
Wet ingredients:
- 1 small zucchini , grated (155g)
- 2 eggs
- 3 Tbsp. avocado oil or coconut oil
- 1 tsp. vanilla
Add-ins:
- 3 oz. Lily’s Dark Chocolate Baking Chips
- 1 cup cranberries , fresh or frozen
Instructions
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Preheat the oven to 350 degrees F.
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In large bowl, combine all dry ingredients and whisk or sift to break up any clumps. Make a well in the center (to soon add wet ingredients).
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In blender or food processor, combine wet ingredients until smooth, then pour into dry ingredients, and mix well until fully combined. Mix in chocolate chips and cranberries so they’re evenly distributed.
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Pour batter into standard 9-in. loaf pan. Bake 50 minutes then allow to cool for 20 minutes in pan before removing. Slice and serve.
Recipe Notes
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