Chocolate Chip Zucchini Bread
Servings: 10 servings
Calories: 484kcal
Ingredients
- 2 cups shredded zucchini gently pressed
- 2 ½ cups almond flour
- ⅓ cup tapioca flour
- ½ cup coconut sugar
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ⅓ cup melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla
- ¼ cup dairy free mini chocolate chips plus 2 tablespoons for the top
Instructions
- Preheat oven to 325° and line a 9x5 loaf pan with parchment paper. Set aside.
- Place the zucchini in a medium bowl (the bowl you shredded into) and press it gently with a paper towel to remove excess moisture. It doesn't need to be squeezed hard, just a little moisture needs to be removed.
- In a large bowl, combine almond flour, tapioca flour, coconut sugar, salt, cinnamon, and baking powder. Stir well.
- Add in the coconut oil, eggs, and vanilla and mix until incorporated. Fold in the shredded zucchini until evenly mixed.
- Add in the chocolate chips, stir, and pour into the prepared pan. Top with additional chocolate chips and bake for 50-53 minutes. Top should be golden brown and a toothpick inserted in the center should come out clean.
- Enjoy right away or at room temperature. All leftovers are best kept in the fridge.
Nutrition
Calories: 484kcal | Carbohydrates: 27g | Protein: 15g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 140mg | Potassium: 88mg | Fiber: 7g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 3mg