Dairy free, gluten free, chocolatey HEAVEN… what more could you want from a bread??
I legitimately almost didn’t write up a blog post for this beauty simply because it speaks for itself. That being said, have you ever had a gummy zucchini bread? You know, one that doesn’t really seem like bread but more like a dense pasty situation.
If you haven’t, you should consider yourself blessed. Zucchini bread can kind of be a hard bread to tackle when working in the gluten free realm. Don’t ask me why, it just is. So, instead of leaving you handing… or just making me look like a fool that can’t create a decent recipe ( I can friends, I promise!!), we’re just going to take the guess work out of the equation and get reaaaaal specific.
Part of the reason why zucchini bread can get a little funky is because there is excess moisture – aka, the zucchini wasn’t pressed out properly to get rid of all it’s juice! To make this bread glorious, that is exactly what we’re going to do!
Start by shredding a medium sized zucchini, wrap it up in a paper towel or place it in a milk bag and get to squeezing.
Keep squeezing, you’re not done yet.
Alright, now that you can no longer get any drops out of your shredded zucchini, you’re going to measure it. We’re looking for a 1/2 cup of packed zucchini. DO NOT measure before you’ve squeezed all that excess moisture out. Otherwise you’ll end up with a bread that I will have no claim too mmk?
I think we’ve talked about zucchini enough. Let’s move on to the banana – truth be told, I had a 1/2 of a banana that was begging to be used but I would recommend using a few tablespoons of maple syrup or even a sugar-free sweetener like monk fruit. This bread has no banana taste but I think adding maple syrup would give it an even BETTER flavor… if that makes any sense.
That’s pretty much it! Nothing complicated about this bread at all. You just have to make sure to give it a little extra loving 🥰.
Make sure to show ME some love if you choose to make this or any of my recipes. I love seeing all your takes on my creation over @thekellykathleen!
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Low-Sugar Chocolate Chip Zucchini Bread
This dairy free and gluten free bread is perfect for using up some of that delicious summer zucchini!
- 1/2 cup zucchini shredded AND pressed before measured
- 2 whole eggs
- 1/2 small banana *alt use 2-3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup cashew butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cup almond flour
- 1/2 cup Hu Kitchen chocolate gems *alt use regular chocolate chips
Preheat your oven to 375 degrees F and spray a bread pan with cooking spray.
In a large bowl, whisk together the pressed zucchini, eggs, vanilla and cashew butter and banana until fully combined.
Stir in the remainder of the ingredients and pour the batter into your prepared bread pan.
Bake for 20 minutes or until a toothpick is inserted and comes out clean.
Let cool completely before cutting and enjoying!
This bread is best kept in the fridge! Once cooled completely, slice the bread and keep in it an air tight container in the fridge for up to 3-4 days.