You guys, it’s zucchini season… and that means it’s zucchini bread time! We have a local, organic farm less than 10 minutes from our house (score!) and we just made a pit stop at their little store for some fresh veggies. We picked up a massive zucchini with dreams of chocolate chip zucchini bread in our minds. Okay, well, just in my mind since the girls don’t like the little green flecks in the bread… really!?
This melt in your mouth zucchini bread is the perfect idea for all those garden zucchinis or zucchinis from the farmer’s market or store. It’s gluten-free, and this one is even egg free, but you can easily sub real eggs for the flax eggs if desired. In most of my baking I use pure maple syrup as a go-to for a natural sweetener, but in this bread I use coconut sugar as it gives it a more robust sweetness and flavor! Most sweet breads use around one cup (or sometimes more!) of sugar – not this guy, this recipes only uses half of a cup of natural sweetness, keeping the sugar content on the low end.
Why coconut sugar? Like pure maple syrup (one for my favorites) coconut sugar is considered a natural sweetener and has a similar flavor profile to brown sugar. It’s a great alternative to maple syrup to simply switching things up. At the end of the day, it’s still sugar (though a better for you option) so I like to keep the sugar content low. If you really must (I won’t judge) you could up the sugar content by 1/4 cup to make it extra sweet (no other modification would be needed). I just prefer something less sweet, unless it’s a true dessert.
If using flax eggs, be sure to make them first so you have time for them to sit. Mixing up ground flaxseeds (or flaxseed meal) with hot water creates a similar consistency as eggs and is great for an egg substitute in baked goods. One flax egg equals 1 tbsp. flaxseed and 3 tbsp. hot water. For the two eggs used in this recipe, start by mixing 2 tbsp. ground flaxseed with 6 tbsp. of HOT water and let sit for at least 5 minutes before adding to your mix (detailed directions below).
And you can always mix things up by omitting the chocolate chips (I know… it’s a crazy idea), or adding in some chopped walnuts or pecans. Make it your own, or make it as is… it’s your choice.
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Chocolate Chip Zucchini BreadPrint Recipe
- 1 1/4 cup gluten-free flour
- 3/4 cup almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 cup coconut sugar (also called coconut palm sugar)
- 1/4 cup pure maple syrup (room temp)
- 2 flax eggs (or regular eggs) - if using flax eggs, mix 2 tbsp. ground flaxseed plus 6 tbsp. hot water and let sit for at least 5 minutes
- 1/2 cup melted coconut oil
- 1 tsp. pure vanilla extract
- 2 cups grated zucchini, access water drained (about 2 medium zucchinis)
- 1 cup chocolate chips (dairy-free if needed)
Preheat oven to 350.
Line a 9x5 bread pan with parchment paper, or lightly grease pan.
In a large bowl, mix together the first 8 ingredients (gluten-free flour through coconut sugar).
In a separate bowl, mix together the maple syrup through vanilla extract.
Add wet ingredients to dry ingredients and mix until just combined. Fold in the zucchini and chocolate chips, leaving a few extra chocolate chips to sprinkle on the top before baking.
Bake for 45-50 minutes, or until toothpick entered in center comes out clean and edges begin to lightly brown.
Remove bread from oven and let sit for 10 minutes before removing from pan. Once slightly cooled, use parchment paper to pull bread out of pan. If not using parchment paper, use a knife to loosen bread before removing from pan. Continue to cool before slicing.
Batter will be on the thicker side. Use a wooden spoon to fold in/incorporate the zucchini and the chocolate chips into the batter.