Chocolate Chip Zucchini Bread
Probably one of the best healthy chocolate chip zucchini bread recipes ever! And it’s so damn easy to make!
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Servings : small slices
Calories : 180kcal
Ingredients
- 1 organic egg
- ¼ cup (60 g) melted coconut oil preferably virgin (neutral taste)
- ¼ cup (80 g) maple syrup
- 1 tsp vanilla extract
- 1 cup (120 g) zucchini coarsely grated
- 1 cup (120 g) spelt flour or flour of choice
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp salt
- ½ cup (90 g) semi-sweet chocolate chips or chopped chocolate bar
Instructions
- Preheat the oven to 355°F (180°C ). Line a 9x5 inch loaf pan with parchment paper (or grease with melted coconut oil).
- Add the egg, coconut oil, maple syrup, and vanilla into a large bowl. Whisk together until combined. Stir in the grated zucchini. Add the spelt flour, baking powder, cinnamon, and salt, mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out mostly clean.
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- Store leftover bread in an airtight container at room temperature for up to 3 days.
- Freeze: Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven.
- Chocolate: Use semi-sweet chocolate chips or chopped dark baking chocolate.
- Large family? This recipe makes a small zucchini bread. You are welcome to double the recipe quantity. If so, you might need to bake it for a little longer.
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Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 158mg | Fiber: 3g | Sugar: 9g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg