Monday, October 1, 2012

Allergy Free Double Chocolate Zucchini Bread

If I do say so myself this is one Greattttttt Zucchini Bread.

Allergy Free Double Chocolate Zucchini Bread
By Coleson Dingerson

1 Cup Pumpkin (2 Eggs)
1/3 Cup Local Honey
1/2 Cup Olive Oil
1/2 Cup Brown Sugar
1 Teaspoon Vanilla

Mix, then add.

1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/3 Cup Cocoa
1 2/3 Cup GF Flour (I used half Brown Rice and half Tapioca Flour)
2 Cups Shredded Zucchini

Mix, then fold in

Chocolate Chips (as much as you would like)

Pour into a prepared pan, and bake about 60 plus minutes at 350 degrees. You know when the bread is done when the fork is clean. I use a fork to test. Actually mom does as she doesn't allow me to open the oven well it's on!


  1. does the pumpkin replace the egggs in this recipe? or do we have to add the eggs?


    1. You can do either Pumpkin or Eggs, we get asked all the time, We can do eggs how many eggs? So I'm just trying to give all the info I can when I post a recipe. We use pumpkin because I have two brothers allergic to eggs. Although mom is trying to get duck eggs.

  2. thanks for the reply. I was hoping it was either or for the recipe. I have a friend who cannot eat eggs so wanted to make this for her. I would use duck or turkey eggs in this for my family. Keep on cooking ...

    1. We use pumpkin to replace eggs. We have freezers and jars full of pumpkin. It works great. But after being egg free for four years mom wants to try duck eggs. Bread isn't the same without eggs.