Healthy Chocolate Chip Zucchini Bread Made in One-Bowl

This Chocolate Chip Zucchini Bread is paleo and a delicious summer favorite that is made in one bowl. It is super moist made with a mix of almond and coconut flour and sweetened with a little bit of maple syrup.

When summer rolls around I get super excited about all the fresh produce that is in season, especially zucchini. Zucchini is always on sale at the grocery store for some reason and I love a good sale. I always have to stock up on zucchinis even if I do not know what I am going to do with them. I love cooking with them so I decided why not make zucchini bread but with chocolate chips of course.

Why you will love this Chocolate Chip Zucchini Bread

• By now you know I love sneaking in extra veggies, so zucchini is a great option here.
• This recipe is one bowl which means less washing! You can use the same bowl that you grated the zucchini in.
• This bread is not overly sweet, with just a couple tablespoons of maple syrup. If you want it more sweet feel free to add up to 1/4 cup.
• Zucchini is a little bit tricky to work with in baking because it holds a lot of moisture. However, it makes for a great bread for breakfast or dessert just make sure to remove all the excess water.

Ingredients Needed To Make This Chocolate Chip Zucchini Bread

• Almond Flour– This is a staple flour for my paleo recipes. If you are not paleo you can use oat flour.
• Coconut Flour– I do not recommend using another flour as coconut flour soaks up a lot of liquid. It is also low in carbs and adds healthy fats.
• Apple Sauce– This keeps the bread moist. Swap this out for bananas.
• Zucchini– The star of the show. You will need about 2 large zucchini.
• Flax Eggs– Use regular eggs if not vegan.
• Maple Syrup– Add up to 1/4 cup if you want more sweetness.
• Baking Powder
• Baking Soda
• Cinnamon
• Chocolate Chips– Add as much as you would like. I like the brand Hu Kitchen.

How To Make This Chocolate Chip Zucchini Bread

1. Start by preheating your oven to 350°F and grease a loaf pan.
2. Next, wash your zucchini thoroughly before grating. Grate the zucchinis finely into a bowl. Then place the zucchini shreds in a cheesecloth or paper towel to squeeze out the excess water.
3. Then add in the flax eggs, apple sauce, and maple syrup. Mix.
4. Slowly fold in the almond flour, coconut flour, baking powder, baking soda, and cinnamon.
5. Once combined, add in chocolate chips and scoop the batter into the loaf pan.
6. Place into the oven for 30-35 minutes or until a toothpick comes out clean.

Tips

• Use a cheesecloth or paper towel to squeeze out all the excess water.
• Add additional mix-ins such as nuts or dried fruits.
• Store in an air-tight container for one week or in the freezer for one month.
• You would also like these Zucchini bars.