CHOCOLATE CHIP ZUCCHINI BREAD
In the summer my kitchen is usually overflowing with zucchini because I can’t resist picking up a few every time I’m at the farmer’s market. I love using up seasonal produce, but this chocolate chip zucchini bread is actually a way to use that zucchini without even tasting it. If you have any picky eaters in your house, this is the recipe for you. When finely grated, the zucchini adds moisture to your bread without any vegetable flavor. That way, you get your sweet treat and your veggies all at once!
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
Try out some of my other healthier dessert recipes if you’re looking for more:
- Chocolate cashew freezer fudge
- Grain-free millionaire bars
- Classic paleo chocolate chip cookies
- Oatmeal monster bars
- No-bake mini key lime pies
CHOCOLATE CHIP ZUCCHINI BREAD
CHOCOLATE CHIP ZUCCHINI BREAD
8
servings10
minutes50
minutesIn the summer my kitchen is usually overflowing with zucchini because I can’t resist picking up a few every time I’m at the farmer’s market. I love using up seasonal produce, but this chocolate chip zucchini bread is actually a way to use that zucchini without even tasting it. If you have any picky eaters in your house, this is the recipe for you. When finely grated, the zucchini adds moisture to your bread without any vegetable flavor. That way, you get your sweet treat and your veggies all at once!
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Ingredients
4 eggs, beaten
2 cups finely shredded zucchini (as much water squeezed out as possible)
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 tsp vanilla extract
3 cups almond flour
1/2 cup cacao powder
1 tsp baking soda
1/4 tsp salt
1 cup dairy-free chocolate chips (I use Hu Kitchen for a paleo option)
Directions
- Preheat oven to 350 degrees and line a loaf pan with parchment paper. Set aside.
- Grate and squeeze the water out of the zucchini, then combine all of the wet ingredients in a large mixing bowl.
- Add in the almond flour, baking soda, and salt and mix to incorporate. Fold in half of the chocolate chips and transfer to the loaf pan, spreading the batter out evenly.
- Top off with the rest of the chocolate chips, then bake until a toothpick comes out clean, 50-65 minutes.
- Let cool before removing the parchment and cutting into 8 even slices. Store in the refrigerator in an airtight container for up to four days.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
