Makes 1 Standard Loaf Pan (8-1/2 x 4-1/2 inches)

Zucchini Bread Ingredients:
  • 1 medium Zucchini, peeled & blended
  • 1 Flax Egg (1 tbsp Ground Flax Seed & 3 tbsp Water)
  • 1/2 cup Cashew Butter
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 1/2 cup Dairy Free Milk Alternative (Almond Milk)
  • 1 cup Oat Flour
  • 1/4 cup Cocoa Powder
  • 1 scoop PROFI Chocolate
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 cup Dairy Free Chocolate Chips
Chocolate Cream Cheese Frosting Ingredients:
  • 1 cup Cashew, soaked overnight
  • 1 tbsp Lemon Juice
  • 1 tbsp Nutritional Yeast
  • 1/2 cup Maple Syrup
  • 1 scoop PROFI Chocolate
  1. Preheat oven to 350F. Line loaf pan with parchment paper.
  2. In a high-speed blender, combine zucchini, cashew butter, maple syrup vanilla extract, almond milk, and apple cider vinegar. Blend well to combine.
  3. In a small bowl, mix together the flax and water to create your flax egg. Allow mixture to sit for 5 minutes before mixing in with the other wet ingredients.
  4. In a medium bowl, whisk to combine the dry ingredients.
  5. Once your flax egg has set and you have combined it with the wet ingredients, portion the dry ingredients into the wet ingredients bowl and mix well to incorporate.
  6. Gently fold the chocolate chips into the batter and pour it into the loaf pan.
  7. Bake for 50-60 minutes or until a toothpick comes out clean from the center.
  8. In the meantime, blend together the frosting ingredients.
  9. Once your loaf is baked, allow cooling for 10 minutes before transferring to a wire rack to allow to cool fully.
  10. Once cooled, top with your frosting and serve to family and friends!