Print

Zucchini Bread with Chocolate Chips

zucchini bread with chocolate chips

Zucchini Bread with Chocolate Chips is gluten free, grain free, dairy free and naturally sweet. Walnuts and chocolate chips boost the flavor!

Ingredients

Scale
  • 1 cup coconut sugar
  • 1 cup extra virgin olive oil or coconut oil
  • 1/2 cup banana, mashed
  • 1/4 cup maple syrup
  • 2 organic eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups cassava flour or 3 cups gluten free flour
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 cups grated zucchini
  • 1/2 cup chopped walnuts
  • 1/2 cup dairy free chocolate chips

Instructions

  1. Preheat oven to 350 degrees and lightly oil 2 – 8” x 4” loaf pans, 6 mini loaves or 18 muffin tins with paper cups. Or a combination of these!
  2. In a large batter bowl, combine the coconut sugar, oil, banana, maple syrup, eggs and vanilla. Set aside.
  3. In a large mixing bowl, whisk together the cassava flour, cinnamon, nutmeg, baking powder, baking soda and sea salt. 
  4. Add the banana mixture to the dry mixture and stir together until just combined.
  5. Place the grated zucchini in a piece of cheesecloth or paper towel and squeeze out excess liquid. Then, fold into the large mixing bowl mixture with the chocolate chips.
  6. Add the batter to the baking dish of your choice — bake for 38-40 minutes for large loaf pans, 32-35 minutes for mini loaf pans or 22-30 minutes for muffins.
  7. Bake until a toothpick inserted in the middle comes out clean. Cool zucchini bread with chocolate chips on a wire wrack before slicing. Serve warm.

Keywords: Zucchini Bread with Chocolate Chips