GF Chocolate Chip Zucchini Bread

Hi. 🖤 Happy Wednesday.

For this #wellnesswednesday, I am sharing with you a chocolate chip zucchini bread I’ve made twice this week because I am overwhelmed with zucchini from friends’ gardens (but I’ll gladly take them all 🥕).

Full transparency, the first attempt of this zucchini bread was pretty dry. My maple syrup crystalized so I only used half - and it showed. I made it again with the adjusted recipe, and it’s absolute 🔥. It’s friend approved, can be done in a blender, and bakes for one hour. It’s a great way to use some of your extra summer zucchini, and can be a dessert or even a healthier alternative to a breakfast muffin.

I definitely enjoy being able to indulge in many unhealthy recipes, but I really love creating healthier alternatives that provide a touch of sweetness when I need it, but don’t leave me feeling too heavy after eating it or with a sugar crash. I personally prefer to spread almond or peanut butter on the bread, slightly warming the bread int he microwave, and then to sprinkle it with cinnamon.

Zucchini is great for skin health because it’s packed vitamin A, and actually has a ton of fiber and a high water content, which can help with overall digestive function. It also helps to fight cancer via its cell regeneration, and is a low-glycemic load vegetable. I often add them to my smoothies to help them be a bit smoother when I don’t want to use bananas. Of course, you can make bread with them, too, and it’s absolutely delicious and a great way for anyone to squeeze some vegetables into their diet.

I hope you enjoy. 🖤 🍞

Makes: 6-8 slices

Time to bake: 1 hour and 10 minutes

Equipment needed: cutting board, knife, mixing bowl, blender, bread pan, spatula, measuring utensils.

___________ Ingredients:

• 1 lb zucchini (450 grams weight out) cut into 1-2 inch cubes

• 1 cup maple syrup or honey

• 4 medium eggs

• 1/4 extra virgin olive oil

• 2 teaspoons cinnamon

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 1 dripper stevia extract

• 1 cup oat flour

• 1 cup whole wheat flower

• 2 tsps baking powder

• 2 tsps baking soda

• 1 cup chocolate chips (I love Lily’s or Equal Exchange).

• Optional add on’s: almond butter, peanut butter, honey.

___________ Recipe:

• Preheat oven to 350*F and line your bread pan with parchment paper or coat with melted coconut oil to prevent sticking.

• In the blender, slightly pulse together the zucchini until it’s mostly blended. Add in maple syrup/honey, eggs, oil, stevia extract, cinnamon, vanilla, and salt, and blend on low or pulse until combined.

• In a bowl, combine the flours, baking soda, and baking powder. While slightly pulsing or keeping the blender on low, add in the dry ingredients into the wet until combined evenly.

• Pour back into the bowl, then gently fold chocolate chips into the mixture. Pour mixture into the bread pan.

• Bake on the middle rack for 1 hour, then let cool for ~15 minutes before removing it from the pan. Let it cool, cut, and serve. Stays good for up to 3 days in the fridge.

Best with coffee + conversation. Xx