October 23, 2022 2 min read

I have to confess; I'm still using garden zucchini and I really don't mind! I love zucchini in baking. It adds a nice bit of moistness and a good way to hide veggies if you have kids that aren't loving their greens. This recipe is a bit of healthier version - no processed sugar and it can be dairy free. This loaf isn't as sweet as a traditional but don't get me wrong, it's still a nice tasting loaf. It's got great texture and a nice and craggy top with a little bit of crunch. It's a bit more like a biscuit in taste if that makes any sense and very satisfying with a nice cup of coffee (or tea if that's your beverage of choice)

Let's get to the recipe . . .

Chocolate Chip Zucchini Loaf

In a large bowl combine and whisk together

1/3 c. melted coconut oil
1/2 c. maple syrup

Add in and mix well
2 eggs

Now add in and mix together
1/2 cup oat milk (or whatever milk you like)
1 tsp. b. soda
2 tsp. vanilla
1/2 tsp. fine sea salt

Add in and mix with a spoon
1 1/2 c. grated zucchini (if it's really wet, give it a blot with a paper towel)

Add in and stir until just about combined
1 3/4 c. flour

Add in dairy free chocolate chips - I free hand my chocolate, so add in as many as you like.

In a prepared loaf pan (oiled and lined with parchment paper), bake at 350 for about 40-45 minutes (the original recipe called for 55-60 but mine was ready much quicker - just be sure to start checking at the 35 minute mark)

Let cool for a few minutes and remove from the pan.


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