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Chocolate Chip Zucchini Bread

Print Recipe
Course Dessert, Snack
Servings 1 loaf

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 like to use spelt flour for a tender and moist loaf, whole wheat flour for a loaf that is on the a firmer side, or a blend of 1 cup of oat flour and 3/4 cup buckwheat flour for a gluten-free loaf. 
Keyword chocolate chip bread, vegan baking, zucchini bread