Description
Homemade zucchini bread with chocolate chips delivers a moist, delightful treat that balances wholesome vegetables and sweet indulgence. Chocolate lovers and baking enthusiasts will savor this simple, satisfying recipe perfect for sharing with friends and family.
Ingredients
Scale
- 1 cup (240 ml) zucchini, finely grated and strained
- 1 cup (170 g) chocolate chips
- 3 large eggs
- ½ cup (128 g) cashew butter (or any nut butter)
- ½ cup (100 g) coconut sugar (or brown sugar)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp vanilla extract
- 1 cup (112 g) almond flour
- 3 tbsps (24 g) coconut flour
- 2 tsps baking powder
- ¼ tsp sea salt
Instructions
- Preparation: Preheat oven to 350°F (175°C), positioning rack centrally for uniform heat distribution.
- Zucchini Processing: Wash and finely grate zucchini, then use a clean kitchen towel to press out excess moisture, preventing soggy bread consistency.
- Wet Mixture Creation: Whisk eggs, cashew butter, coconut sugar, lemon juice, and vanilla extract until smooth and thoroughly combined.
- Dry Ingredient Integration: Sift almond flour, coconut flour, baking powder, and sea salt into wet ingredients, folding gently to create a uniform batter without overmixing.
- Final Mixture: Fold moisture-removed zucchini and semi-sweet chocolate chips evenly throughout the batter.
- Pan Setup: Lightly grease an 8-inch loaf pan with cooking spray, line with parchment paper, and pour batter, smoothing the top and sprinkling additional chocolate chips if desired.
- Baking Process: Bake for 40-44 minutes, rotating midway to ensure even browning, and check doneness with a toothpick that should emerge with minimal moist crumbs.
- Cooling Stage: Let bread rest in pan for 10-15 minutes, then transfer to a wire rack using parchment paper edges for complete cooling before slicing.
Notes
- Moisture Management: Squeezing excess liquid from grated zucchini is crucial to prevent a soggy, dense bread texture that could ruin the entire recipe.
- Gentle Mixing Technique: Fold ingredients softly with a spatula to maintain a light, tender crumb; overmixing will develop gluten and create a tough, chewy bread.
- Chocolate Chip Distribution: Toss chocolate chips lightly in a bit of flour before adding to prevent sinking to the bottom during baking, ensuring even chocolate flavor in every slice.
- Cooling Patience: Allow bread to rest in the pan for 10-15 minutes before transferring to a wire rack, which helps stabilize the structure and prevents potential crumbling when removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg