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About Recipe

Chocolate Pistachio Zucchini Bread (V + GF + DF); make this delicious and healthy donut your new favorite breakfast on the go! Rich, delicious and moist, this recipe is also Vegan, Gluten-Free, Dairy-Free and Refined Sugar-Free.


1 cup zucchini, shredded

1 cup fresh spinach

¼ cup pistachios + more for topping

1/2 cup coconut milk

½ cup agave

2 tbsp coconut oil

½ cup apple sauce

1 cup flour gluten-free

1/2 cup 100% cocoa powder

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

Cooking Procedure


n span>Schedulenn n Shred the zucchini and transfer to a paper towel. Squeeze all the excess liquid than measure to one cup packed full. Transfer to a bowl.n n Crop the spinach into tiny pieces, basically as small as you can turn them into. Add to the zucchini bowl.n n Add the agave, coconut oil, apple sauce and coconut milk to the zucchini bowl and mix to combine.n n Using a food processor or (I used a mortar and pestle), mash the pistachio into smaller pieces. I like to leave some pieces bigger than other, and some real fine, especially to sprinkle on top.n n Add the pistachios (set aside some for topping) and remaining ingredients (dry ingredients) in a small bowl. Mix to combine.n n Add the dry mix into the zucchini mix and fold to combine.n n Pour the batter into a greased donut pan and bake at 375F degrees for 15 minutes or until toothpick comes out clean.nn

See Recipe Procedure


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