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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
Servings: 1 -3 loaves (see notes)
Course: Breakfast, Brunch, Dessert
Ingredients Method 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)

Method
 

  1. Preheat oven to 350℉ and line loaf tin(s) with parchment paper.
  2. Grate your zucchini and pat dry lightly with a towel to remove some of the moisture.
  3. In a large bowl, mix together the dry ingredients, then add in wet ingredients. Mix until fully combined.
  4. Add batter to loaf tin(s).
  5. Cook 45-55 minutes for one regular, or 35-35 minutes for three mini (or until knife or toothpick comes clean from the center).
  6. Allow to cool for 10 minutes, then remove from the loaf tin.
  7. 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