Zucchini Chocolate Chip Bread Recipe
Zucchini Chocolate Chip Bread Recipe
Ingredients
- ⅓ Cup Maple Syrup
- ½ Cup Milk (I used Unsweetened Cashew Milk)
- 2 Large Eggs
- 1 Tbsp Vanilla Extract
- 2 Tbsp Oil
- 2 Cups Unbleached White Flour
- 1 Tsp Ground Cinnamon
- ¼ Tsp Nutmeg
- 1 Tsp Baking Soda
- 1 ½ Tsp Baking Powder
- Pinch Salt
- 1 Grated Zucchini
- ⅓ Cup Chocolate Chips plus extra for the top
Optional: ⅓ Cup Crushed Pecans or Walnuts or Shredded Coconut
Instructions
- Preheat oven to 350℉
- Line an 8 ½ × 4 ½ loaf pan with parchment paper or grease the pan.
- In a large bowl, combine Maple Syrup, Milk, Eggs, Vanilla Extract, and Oil.
- Add Flour, Nutmeg, Baking Soda, Baking Powder, and Salt except zucchini and chocolate chips to the bowl. Mix until even consistency.
- Take the grated zucchini, place in a clean dish bowl and squeeze as much moisture as you can.
- Add drained zucchini, chocolate chips, and optional items to the batter.
- Pour batter into lined loaf pan and top with extra chocolate chips.
- Bake for 40-45 minutes, stick a toothpick into the middle of the bread comes out clean. If need to be cooked more. Cover with tinfoil and place in over for 5-10 minutes.
- Allow bread to cool in the pan for 20 minutes and enjoy.
Notes
Substitution:
- Milk: You can use dairy milk, unsweetened almond milk, coconut milk, or any other kind of milk alternative
- White Flour: You can use whole wheat flour or gluten-free flour
- Eggs: You can use 2 flaxseed eggs
- Feel free to omit chocolate chips for a sugar-free recipe
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