Dark Chocolate Zucchini Bread

Flax Egg

2 Tbsp Ground Flax Seeds
6 Tbsp Water

Mix ground flax seed and water to make flax eggs.

Dry

1 and 1/2 Cup Teff Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 and 1/2 Tsp Psyllium Husk
1/4 Cup Cocoa Powder

In a large bowl, mix together teff flour, baking powder, baking soda, psyllium husk and cocoa powder.

Wet

1 and 1/2 Cup Grated Zucchini, Grate using Big Hole Grater. Put grated zucchini in Nut Milk bag and squeeze all water out of Zucchini

1 and 1/4 Cup Maple Syrup
1/2 Cup Coconut Milk

Add grated zucchini, maple syrup, flax egg and coconut milk. Stir until just mixed. Do not over stir.

Add-ins

1/2 Cup Chopped Walnuts

Add in walnuts and stir to mix. First time, i added walnut on top of the bread, but i liked the walnut to be mixed with the bread.

In a parchment lined bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan. I usually oil the pan and don't use parchment paper.

Topping

1/2 cup chopped walnuts

Top with walnuts.

Preheat the oven to 350 F

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean.

Taste Note: Tastes AWESOME. Next time, mix the walnuts with the batter. I would like to have walnut in all my bytes, not only on top.
Source: glutenfreeveganpantry
Note: 

1. Originally I made this with 1/2 cup maple syrup and 1 and 1/4 cup coconut milk, all eat this by adding maple syrup to the cake like pancake. 

2. Modified the cacao powder from 1/2 cup to 1/4 cup. Even with 1 and 1/4 cup maple syrup, we could taste the bitterness of the cacao, so reduced the cacao, not reduced the wet ingredients accordingly, that might be a problems, if it becomes problems, reduce the coconut milk from 1/2 cup to 1/4 cup.