Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

Written by on in All Seasons, American, Breads, Dairy Free, Dessert, Desserts, Fall, Gluten free, Low Sodium, Paleo / Primal, Spring, Summer, Vegetarian, Winter
Chocolate Chip Zucchini Bread
Something about the start of fall (even if it is 90 degrees) has me trying all kinds of quick breads. As you know I am not much of a baker and quick breads are very forgiving and easy. While banana bread is my good ‘ole standby (as I always have ripe bananas lying around), I wanted to try my hand at a gluten-free version of a popular end-of-summer, early fall favorite- zucchini bread (when we are all trying to use up the abundance of zucchini in our gardens). Two thumbs up from family and friends and they did not even miss the wheat flour or refined sugar.
    Servings
    9people
    Cook Time
    1 hour 10minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    9people
    Cook Time
    1 hour 10minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 1/2cup blanched almond flour
    • 2teaspoon ground cinnamon
    • 1teaspoon ground nutmeg
    • 1/4teaspoon sea salt
    • 1teaspoon baking powder
    • 2tablespoon coconut sugar*
    • 3 eggs, beaten
    • 1 ripe banana, mashed
    • 3tablespoon coconut oil, melted
    • 2tablespoon honey
    • 1teaspoon vanilla extract
    • 1cup zucchini, unpeeled and shredded, divided
    • 1/2cup dark chocolate chips, divided
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Combine the almond flour and following 5 ingredients (through coconut sugar) in a bowl (I use a whisk to make sure the ingredients are well sifted together).
    3. Combine the eggs and the following 4 ingredients (through vanilla extract) in a large bowl. Fold in the shredded zucchini, leaving a couple tablespoons out for the topping.
    4. Add the dry ingredient mixture to the wet ingredient mixture just until incorporated. Fold in the chocolate chips, leaving about a tablespoon out to use as a topping.
    5. Pour the batter into a lightly greased loaf pan and sprinkle the top with the reserved zucchini and chocolate chips.
    6. Bake at 350 degrees F for 45-50 minutes or until top is golden brown and toothpick inserted in the center comes out clean. Let cool on a baking rack for about 10 minutes to set.
    Recipe Notes

    *I like to use coconut sugar as it has less of an impact on blood sugar levels than white or brown sugar, but if you do not have coconut sugar use a total of ¼ cup of honey or use 2 tablespoons of brown or white sugar.

    **If you do not have coconut oil, you can substitute grape seed or canola oil. You could probably eliminate the oil all together (the bread will be plenty moist with the banana and zucchini) or add in ½ more of a mashed banana.

    My husband and girls are crazy for chocolate chips so I usually add them to most of my sweet quick breads, but for a more traditional zucchini bread, eliminate the chocolate chips and perhaps add a bit more sweetener, either the honey or the coconut sugar (a tablespoon or two) not both.

    A ½ cup of walnuts folded into the batter would add a tasty crunch and it’s an easy way to add good omega-3 fats to your diet.

    Not a fan of almond flour or just like to use all purpose flour in your baking recipes? Substitute all purpose flour at a 1:1 ratio with the almond flour for similar results.

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