This Chocolate Chip Zucchini Bread is the perfect summer recipe to use up your summer squash! It’s gluten free, dairy free, and so easy to whip together!
‘Tis the season for all the zucchini. I posted a zucchini dish a couple days ago on Instagram and I got a handful of comments saying “more zucchini recipes puhhleaseee.”
Apparently a bunch of you have pretty epic zucchini gardens and a surplus of zucchinis. Bahh so jealous!! One day I want to have a back yard with those garden boxes overflowing with veggies and herbs and berries, oh my! But for now, I have a patio… with basil and mint. Baby steps…
I want to share a few more zucchini recipes with you before summer’s over, but this week I’ve been workout on cookbook recipes like a mad woman. OMG I cannot wait to finally get the cookbook into your hands!! You will LOVEE it!
Ok, but now onto this zucchini bread. I am obsessed. I based it somewhat on my coconut almond banana bread. It has the same base but with a zucchini vibe. So let’s make this delicious, moist, and fluffy Chocolate Chip Zucchini Bread!!
First, grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink. In a large bowl, mash the ripe banana. Add the eggs, almond butter, and coconut nectar. Whisk it together.
Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink. Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
Add the almond flour, baking powder, and sea salt. Whisk again until combined. Finally, fold in the chocolate chips.
Line a loaf pan with parchment paper. Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean. Drag a butter knife around any edges not covered by parchment paper. Pull the ends of the parchment paper to remove the bread from the pan. Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.
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This Chocolate Chip Zucchini Bread is the perfect summer recipe to use up your summer squash! It’s gluten free, dairy free, and so easy to whip together!
Ingredients
- 2 medium zucchinis
- 1 ripe banana
- 3 eggs
- 1/4 cup natural almond butter
- 3 tablespoons coconut nectar (agave, honey, or maple syrup works)
- 2 cups blanched almond flour
- 3 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350F.
- Grate the zucchini and place it in the center of a cheese cloth or clean, thin dish towel in a strainer in a sink.
- In a large bowl, mash the ripe banana.
- Add the eggs, almond butter, and coconut nectar.
- Whisk the wet ingredients together.
- Gather the corners of the cheese cloth and squeeze out the excess moisture over the sink.
- Once you’ve squeezed as much liquid as you can, transfer it to the bowl and whisk it in with the wet ingredients.
- Add the almond flour, baking powder, and sea salt. Whisk again until combined.
- Finally, fold in the chocolate chips.
- Line a loaf pan with parchment paper.
- Transfer the batter to the loaf pan and bake for 35 minutes until the top is golden brown, rises, and a toothpick comes out clean.
- Drag a butter knife around any edges not covered by parchment paper.
- Pull the ends of the parchment paper to remove the bread from the pan.
- Transfer to a cooling rack. Allow to cool for 10 minutes before slicing.
Enjoy!! xo
Who knew that this loaf was made with almond flour?! Each slice looks SO fluffy and moist–as if it’s made with white flour! Splendid job once again!