Description
This Gluten-Free Zucchini Bread combines the earthiness of zucchini with the sweetness of chocolate chips, wrapped in a moist, tender loaf that’s surprisingly easy to make. It’s the perfect way to use up the surplus of summer zucchini while adding a healthy twist to your baking adventures.
Ingredients
3 eggs
½ cup cashew butter (or any nut butter)
½ cup coconut sugar (or brown sugar)
1 tablespoon lemon juice (or apple cider vinegar)
1 teaspoon vanilla extract
1 cup almond flour
3 tablespoons coconut flour
2 teaspoons baking powder
¼ teaspoon sea salt
1 cup zucchini, finely grated and strained
1 cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C).
Prepare the zucchini: Finely grate the zucchini and squeeze out any excess water with a towel. This is crucial as zucchini can retain a lot of moisture, which might make the bread too wet.
Mix wet ingredients: In a large bowl, combine eggs, cashew butter, coconut sugar, lemon juice, and vanilla extract. Whisk thoroughly to blend.
Incorporate dry ingredients: Gently fold in almond flour, coconut flour, baking powder, and sea salt into the wet mixture.
Add zucchini and chocolate chips: Fold the strained zucchini and chocolate chips (if using) into the batter until well distributed.
Bake: Grease an 8-inch loaf pan and line it with parchment paper. Transfer the batter to the pan and optionally sprinkle extra chocolate chips on top. Bake for 40-44 minutes or until the top is golden brown.
Cool before serving: Let the bread cool in the pan for at least 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 44 minutes
Nutrition
- Calories: 320 kcal