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Chocolate Chip Zucchini Bread

This chocolate chip zucchini bread is moist and flavourful, naturally sweetened and packed with grated zucchini and melt in your mouth chocolatey goodness.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Author: Nikole Goncalves

Ingredients

Ingredients

  • 1 cup packed shredded zucchini about 2 medium size zucchinis
  • 1 cup light spelt flour
  • ½ cup almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • 1 ripe banana
  • cup pure liquid honey or maple syrup
  • ¼ cup avocado oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ¼ non-dairy semi-sweet chocolate chips + 2 tablespoons for topping optional or chopped walnuts

Instructions

Instructions

  • 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.

Notes

*** If you are allergic or don't like banana, you can use 1/3 cup unsweetened apple sauce as a substitute.