I have always had a love for baking.
Back in high school, I can recall daydreaming about baking muffins, and anticipating the end of the day so I could go home and transform my visions into reality. The kitchen, to me, was like a blank canvas that I could decorate with whatever images and aromas I desired. It was a place that I could let go of the day, be myself and get in touch with my creative side- the part of me that I loved but rarely expressed to others.
I certainly cannot say that all of my after-school baking experiments were a success. I must have at least fifty old recipe cards of muffin experiments alone, and even that stack has been refined from the original. What I can say is that those stacks would not exist without the constant encouragement and feedback I received (and still receive) from my mom. She doesn’t have the dietary restrictions that I have, nor does she fully understand my vegetarianism, but she has always been thrilled in the sincerest of ways to try any and every new creation that I have made. I cannot even count the times she has responded to a new recipe with wide eyes and the statement “this is the best ever,” or the attempts she has made at convincing me that I possess talents that I never believed I had. I must say she is a stubborn recipe tester, as she NEVER has and probably never will wait until my baked goods are properly cooled to try them and give me a somewhat-accurate rating of the product. However, I can’t blame her. There is nothing better than warm, fresh-out-of-the-oven baked goods (especially when melty chocolate is involved)!
This particular recipe is my new whole-grain, gluten-free and vegan variation of some of my older muffin and quick bread recipes. It employs a deliciously sweet flavor from the maple syrup, and just enough richness from the added chocolate. The greatest suggestion I have for this particular quick bread is to squeeze some of the excess moisture out of the shredded zucchini with paper towels! I experimented with skipping this step in the loaf I made this week, and the center came out slightly gummy and sunken as a result of the excess moisture content. HOWEVER, the taste is still pretty amazing, and I have Melanie to back me up on that!
Chocolate Chip Zucchini Bread
Ingredients
- 1 3/4 cups flour*
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup pure maple syrup at room temperature
- 1/3 cup melted coconut oil or olive oil
- 2 flax eggs 2 tbsp ground flax mixed with 6 tbsp water
- 2 tsp vanilla extract
- 1 1/2 cups shredded unpeeled zucchini, lightly packed (do not drain the liquid)
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Fully line a standard 8 1/2 x 4 1/2-inch loaf pan (9x5 also works for a slightly shorter loaf) with parchment paper.
- Whisk together the flours, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Whisk together the maple syrup, oil, flax eggs, and vanilla in a medium bowl. Pour mixture into the dry ingredients, and stir, just until combined. Gently fold in the zucchini and chocolate chips (do not overmix!).
- Pour batter into the prepared loaf pan, and bake for 45-55 minutes, or until golden and a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Allow to cool for a few minutes in the pan, then use the parchment overhang to remove the loaf and place it on a wire rack. Allow this bread to cool completely before slicing it (this is an important step for it to hold together well). Enjoy!
Notes
I am so grateful for the constant inspiration, support, and encouragement that both my Mom and my Dad, Spencer, and the rest of my wonderful family and friends have given me.
Who inspires you?
Wow that’s a great idea putting in veggies in this recipe 🙂 I often put courgette (zucchini) and carrot in oatmeal for breakfast! X
I love all of the ingredients in this recipe. Looks super healthy and tasty. The chocolate drizzle on top really caught my eye -yum!