Description
Rich zucchini bread celebrates summer’s harvest with irresistible chocolate morsels. Moist, tender slices promise a delightful treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup zucchini, finely grated and strained
- 1 cup chocolate chips
- 3 eggs
- ½ cup cashew butter (or any nut butter)
Sweeteners and Flavor Enhancers:
- ½ cup coconut sugar (or brown sugar)
- 1 tablespoon lemon juice (or apple cider vinegar)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C) and position the rack in the center of the oven for even baking.
- Prepare the zucchini by washing thoroughly, then finely grate using a box grater or food processor, ensuring no large chunks remain.
- Create a clean kitchen towel and spread the grated zucchini, gently pressing to remove excess moisture, which prevents soggy bread texture.
- In a spacious mixing bowl, vigorously whisk together eggs, cashew butter, coconut sugar, freshly squeezed lemon juice, and pure vanilla extract until the mixture becomes smooth and well-integrated.
- Sift almond flour, coconut flour, baking powder, and sea salt directly into the wet ingredients, folding gently with a silicone spatula to create a uniform batter without overmixing.
- Carefully incorporate the moisture-removed zucchini and semi-sweet chocolate chips, ensuring even distribution throughout the mixture.
- Prepare an 8-inch (20.32 centimeters) loaf pan by lightly greasing with cooking spray or butter, then line with parchment paper for easy removal.
- Pour the batter into the prepared pan, smoothing the top with a spatula and sprinkling additional chocolate chips if desired for extra visual appeal.
- Place the pan in the preheated oven and bake for 40-44 minutes, rotating halfway through to ensure uniform browning.
- Check for doneness by inserting a toothpick into the center; it should emerge with minimal, moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 10-15 minutes, which helps set the structure.
- Carefully lift the bread out using parchment paper edges and transfer to a wire cooling rack for complete cooling before slicing.
Notes
- Squeeze out excess moisture from zucchini to prevent soggy bread and ensure a perfect, light texture.
- Use cashew butter as a healthier alternative to traditional oils, adding richness and subtle nutty flavor to the bread.
- Opt for coconut sugar for a lower glycemic index sweetener that provides deeper caramel-like notes compared to refined sugar.
- Almond and coconut flour combination creates a gluten-free base with excellent moisture and tender crumb.
- Chocolate chips add delightful bursts of sweetness that complement the subtle vegetable undertones of the zucchini.
- Allow bread to cool completely to help it set and make slicing easier, preventing crumbly or falling-apart pieces.
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 195 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg