Chocolate Chip Zucchini Bread
A healthy take on a classic summer time treat. This zucchini bread is m-o-i-s-t and filled with gluten-free and dairy-free ingredients that will make your taste buds sing!
- 1 whole egg
- 1/2 cup granulated sugar I used @lakanto monk fruit but coconut or cane would work too
- 2 tsp vanilla
- 1/4 cup dairy-free milk
- 1/2 cup shredded zucchini squeezed with a papertowel or potato sack and packed
- 1 1/2 cup oat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg optional – use 1/2 more cinnamon if not using
- 1/2-1 cup chocolate I used a mixture of mini choco chips and @hukitchen chocolate gems (code: healthyharmony)
Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside.
Whisk together the egg, sugar, vanilla and milk.
Add in the pressed zucchini and whisk again. Fold in the dry ingredients.
Bake for 40-50 minutes or until a toothpick is inserted and comes out clean. Store in an airtight container for up to 2-3 days on the counter or 5-6 days refrigerated.
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