"Chocolate chip bread"

• 2 cups grated fresh zucchini/pumpkin/butternut squash
• 1 cup applesauce (unsweetened)
• ¾ cup coconut sugar or other granulated sugar
• ½ cup light olive oil, melted coconut oil, or any light tasting oil
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
• 1/2 cup coconut flour
• 1/2 cup sorghum flour
• 1/2 cup millet flour 
• ½ cup tapioca flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon x-gum 
• ½ cup chocolate chips 

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the zucchini/squash, applesauce, sugar, oil, and vanilla, mix well.
3. Sprinkle in the dry ingredients in order over the top,
4. Carefully whisk the dry ingredients together before incorporating the wet ingredients.
5. Stir in chocolate chips, and the lemon juice/ACV.
6. Pour batter into loaf pan.
7. Bake for 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of squash will vary).
8. Cool for 10 minutes and invert on a cooling rack to cool he rest of the way.