This chocolate chip zucchini bread is moist and flavourful, naturally sweetened and packed with grated zucchini and melt in your mouth chocolatey goodness.
Before making this recipe, I have to admit I had never made zucchini bread before. I tried it here and there but I was pretty loyal to my banana bread. Why would I want zucchini in my bread?! Which I know sounds a bit odd coming from me, the queen veggies and green smoothies, but after my third attempt at this recipe I was pretty hooked! Baking this bread will make your kitchen smell heavenly with hints of cinnamon and chocolate swirling around.
I know most zucchini bread recipes have a ton of white sugar, oil, and processed white flour. But those ingredients just do not exist in my kitchen. This recipe is super easy to make, contains no refined sugars and is made with wholesome ingredients. How baking should be! The hardest part is squeezing all the water out of the shredded zucchini. You’ve really got to put some muscle into it! What I love about this recipe is that it’s not too sweet. It’s sweetened with banana, a hint of honey and of course a little semi-sweet chocolate chips. You can skip the chocolate chips all together or replace with chopped walnuts if you’d like.
The Secret to Baking with Zucchini
This bread is a great way to use up zucchini and you don’t even have to peel it. The trick with using zucchini in your baked goods is squeezing out the moisture as much as you can. Otherwise you will end up with a very wet and soggy bread. The funny thing about using zucchini in baked goods is that you don’t even taste the zucchini. It adds a subtle sweetness and incredible moistness to the bread, making you forget that it’s even in there.
Enjoy this bread at room temperature with your favourite tea or coffee for breakfast, mid-afternoon snack, or even dessert. You can even add a dollop of nut butter for added protein and healthy fats- yum!
Preheat the oven to 350℉. Lightly grease the bottom of an 8½ X 4½-inch loaf pan and line with a piece of parchment paper. I find pre greasing helps the parchment paper stick to the pan easier.
Shred the zucchini in a food processor using the shredding attachment, or by hand using a box grater. Transfer to a nut milk bag or kitchen cloth and squeeze out the excess moisture.
In a medium bowl, whisk the spelt flour, almond flour, baking powder, baking soda, cinnamon and sea salt until well combined.
In a large bowl, mash the banana with a fork until pudding/apple sauce like texture. Add the honey, avocado oil, eggs and vanilla and stir until well combined.
Add the dry mixture to the wet mixture and stir gently until well combined. Do not over mix. Fold in the shredded zucchini and ¼ cup chocolate chips or walnuts (if using).
Pour the batter into the loaf pan and sprinkle with remaining chocolate chips or walnuts, if using.
Bake the loaf for 55-60 minutes, until the middle is set and a toothpick inserted comes out clean. For my oven 55 min was the magic spot but every oven if different so keep an eye on it.
Remove from the oven, and let it cool in the pan for 5 minutes. Carefully remove using the parchment paper and transfer to a wire rack. Allow to cool completely then slice and serve. You don’t want it resting in the pan for to long as I find moisture can start to form.
Store any leftovers covered on the counter for up to 2 days, or in the fridge for 1 week. You can also slice and freeze it for up to 1 month.
*** If you are allergic or don't like banana, you can use 1/3 cup unsweetened apple sauce as a substitute.