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Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

4 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Brunch, Dessert
Servings 1 -3 loaves (see notes)

Ingredients
  

Wet Ingredients

  • 1 cup shredded/grated zucchini
  • ½ cup coconut sugar (can sub granulated sugar)
  • ½ cup avocado oil
  • 2 eggs
  • ½ tbsp vanilla extract 

Dry Ingredients

  • 1 ½ cups almond flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda 
  • ½ tbsp cinnamon
  • ½ cup chocolate chips (optional, I use mini, can sub nuts or leave out)

Instructions
 

  • Preheat oven to 350℉ and line loaf tin(s) with parchment paper.
  • Grate your zucchini and pat dry lightly with a towel to remove some of the moisture.
  • In a large bowl, mix together the dry ingredients, then add in wet ingredients. Mix until fully combined.
  • Add batter to loaf tin(s).
  • Cook 45-55 minutes for one regular, or 35-35 minutes for three mini (or until knife or toothpick comes clean from the center).
  • Allow to cool for 10 minutes, then remove from the loaf tin.
  • Once fully cool, store in the refrigerator!

Notes

You can make this recipe as a single loaf or three mini loaves. Here are the size loaf tin dimensions that work:
  • 3 mini - 6 x 3.3
  • 1 regular - 8.5 x 4.5