step 1

Preheat oven to 350 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.

step 2

Place shredded zucchini in the center of a dish towel and squeeze out all of the excess moisture. In a large bowl  add the zucchini, egg, peanut butter, maple syrup, vanilla extract, apple cider vinegar, and milk. Mix until well combined. 

step 3

Add the gluten free flour, cocoa powder, espresso powder, baking soda, and salt to the bowl. Mix until well combined. Fold in the chocolate chips.

step 4

Pour batter into the prepared loaf pan and smooth until even. Bake for 50 to 60 minutes (mine was perfect at 55 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached. 

step 5

Remove from the oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on a wire rack to cool completely.

step 6

Once bread has completely cooled make the frosting. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, powdered sugar, cocoa powder, espresso powder, vanilla extract, and salt until smooth and creamy. Spread frosting over the cooled loaf and top with chocolate chips.