This delicious Chocolate Zucchini Bread is perfect with your morning coffee or as a post-workout snack. Best of all, it comes together quickly in one bowl. We're using a combination of almond flour and oat flour to add structure and a tender crumb this loaf while keeping things naturally gluten-free. Pure maple syrup is one of our favorite unrefined sweeteners to use, and a blend of Ghirardelli 72% Cacao Baking Chips and 100% Cacao Unsweetened Chocolate Chips make for an intense chocolate experience without unnecessary added sugar. Be sure to incorporate the wet ingredients in the order listed, as it gives the melted chocolate some time to cool slightly before adding the eggs.

Pro tip: you can make your own oat flour with an equal amount of rolled oats in a high-speed blender by blending on high speed until finely ground.