Chocolate Zucchini Bread (GF)
It's Zucchini Season! While mine did not grow this year (total fail!) I am blessed to have family who grows amazing gardens to share theirs! Plus they are in abundance at the farmers market and regular food stores too! From zoodles to bread the possibilities are endless with zucchini season!
I decided to go for the sweet version and finally try making zucchini bread! And I added in chocolate! everything is better with chocolate! I always see tons of recipes on zucchini bread and muffins but the grating part is what has deterred me. I knew it was going to be labor intensive and a good arm workout grating the zucchini! But I finally gave in and did it! Yes, my arm was worked for sure!
I thought the chocolate would win my kids over but they saw me working with the zucchini and are hesitant to try it now! So be careful your kids are not watching if don't want them to know at first! LOL!
I love seeing the chunks of nuts throughout the bread, it gives it a nice crunch. I sliced the loaf and individually wrapped each piece for easy grab and go enjoyment. I froze half of them to enjoy another time too! Great on its own but even better when heated up with butter or peanut butter! And no you don't even taste the zucchini. I used only 1 cup and squeezed out the excess water too - don't want your bread coming out soggy!
Give it try and be sure to tag me on Instagram - I love to see what you are up to!
Zucchini Chocolate Bread (GF)
1 cup grated zucchini (squeeze out any extra moisture)
1 3/4 cups gluten-free flour
1/3 cup liquid coconut oil
1/2 cup honey (or pure maple syrup)
1/2 cup almond milk
2 eggs (room temperature)
2 tsp vanilla extract
1 tsp baking soda
1 tsp cinnamon
Sprinkle of salt
1/4 tsp nutmeg (more if you like it!)
3/4 cup chocolate chips (more if you like!)
1. Preheat oven to 375f and grease a loaf pan.
2. In a large bowl whisk together the coconut oil and honey. Then whisk in eggs and milk.
3. Add in baking soda, cinnamon, vanilla, salt, and nutmeg. Mix well.
4. Use a big spoon to add in zucchini and slowly add in flour. Some zucchini lumps are ok.
5. Add in mixed nuts (optional) and mix in 1/4 cup of the chocolate chips and sprinkle the rest on top.
6. Bake for 50-60 minutes until a toothpick comes out clean.
7. Cool completely before slicing and enjoying.
8. Store in fridge for a few days or freeze for up to 3 months.