Chocolate Chunk Zucchini Bread
I am all about making healthier alternatives to foods we love. Not only does this loaf sneak in a nutritious veggie (and indulgent chocolate!), it also juggles being gluten, dairy, grain, and refined-sugar free! Odds are, most of us already keep many of the ingredients in our kitchen so it can easily become a staple. Perfect for a snack, sweet breakfast, or simply to make your home smell oh so cozy before you know it!
Ingredients:
2 cups zucchini (about 1 large one), shredded and squeezed
2 pasture-raised eggs
1/3 cup maple syrup
1/4 cup coconut oil, melted + cooled
2 tbsp coconut sugar
1 tbsp vanilla extract
1.5 cups almond flour
2-3 tbsp ground flax seeds
1/2 tsp baking soda
1/2 tsp (ceylon) cinnamon
1/2 tsp sea salt
1 cup chocolate chunks + more for topping
Directions:
Preheat the oven to 375°F and line an 8x8 baking dish with parchment paper.
Use a food processor to shred the zucchini, then squeeze out all of it’s liquid with a kitchen/paper towel. Once all 2 cups worth are prepped, set the zucchini aside.
In a medium-sized bowl, whisk the eggs, then stir in the maple syrup, coconut sugar, vanilla, and coconut oil. Add in the zucchini.
In a separate mixing bowl, stir the flour, flax seeds, baking soda, cinnamon, and sea salt together well. Mix the wet and dry ingredients together well, then fold in the chocolate chunks. Transfer the batter to the prepared pan, then add a handful of chocolate chunks over the top.
Let this bake for 36-38 minutes, then cool for at least 15 minutes before slicing and serving (so worth the wait!). Enjoy! Once completely cooled, cover and store leftovers, if any, in an airtight container in the fridge for up to about one week.
