Description
This chocolate chip zucchini bread is a simple to make, gluten-free and lacks any refined sugar, giving you boost in antioxidants.
Ingredients
Scale
- 3/4 cup almond meal
- 1 cup cassava flour
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 3/4 – 1 cup organic, dark chocolate chips
- 2 cups grated zucchini (about 2 medium zucchini)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 cup melted coconut oil
- 3 eggs
- dash of salt
Instructions
- Preheat oven to 300 degrees F.
- Line a loaf pan with parchment paper and set aside.
- Line a large bowl with cheesecloth, allowing cloth to fall over the sides.
- Grate zucchini into the bowl containing the cloth.
- Wrap zucchini in cloth and squeeze any excess water out into the bowl.
- Add the first five ingredients in large bowl. Whisk until well incorporated and set aside.
- Whisk the last seven ingredients until well combined and then add the wet ingredients to the dry, mixing evenly.
- Pour mixture into loaf pan and bake for 50 minutes.
- Let stand for 10 minutes before serving.
Notes
- If you don’t have coconut sugar handy, you can use other natural sweeteners like monk fruit.
- To make this vegan, you can use an egg replacement.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 133g
- Calories: 312
- Sugar: 13.1g
- Sodium: 138mg
- Fat: 18.3g
- Saturated Fat: 11.8g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 31.9g
- Fiber: 3.7g
- Protein: 5.7g
- Cholesterol: 62mg
