Healthy Chocolate Chip Zucchini Bread
This super healthy Chocolate Chip Zucchini Bread is gluten-free and dairy-free and made with high protein flours like almond and quinoa!
Servings: 14 slices
Calories: 173kcal
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup quinoa flour
- 1/4 cup flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/2 cup mashed banana measured, from about 2 small
- 3 large eggs
- 2 tablespoons maple syrup
- 1 tablespoon olive oil or oil of choice
- 1 tablespoon apple cider vinegar
- 1 cup shredded zucchini pressed of juice
- 1/3 cup chocolate chips + more for topping, optional
Instructions
- Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
- Add the dry ingredients to the bowl and whisk to combine.
- In a separate bowl, beat together the eggs, banana, syrup, oil and vinegar. Pour wet ingredients into dry and stir together until a thick batter has formed.
- Shred the zucchini and press the juices out using a clean dish towel. Add zucchini and chocolate chips into the batter and fold together.
- Transfer batter to the prepared loaf tin, sprinkle with additional chocolate chips and shredded zucchini if desired. Bake on the center rack for 45 - 55 minutes (mine took around 48) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
- Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing. It's important the loaf has completely cooled or else it might be soggy in the center!
Video
Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 124mg | Fiber: 3g | Sugar: 8g