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Super moist, super delicious and topped with chocolate chips…all good things in my book. 🙂 This Chocolate Chip Zucchini Bread is perfect for any time of year. Mashed ripe banana gives it a little boost of sweetness.
Sooo good with a cup of coffee in the morning or slathered with peanut or almond butter as an afternoon snack. This bread is gluten free, dairy free and refined sugar free too.
I hope you love this bread as much as I do! Tag me on Instagram @laurenslovelykitchen if you give it a try!
Chocolate Chip Zucchini Bread
Category
Breads/Cakes
Recipes
Persons
1
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 1 cup mashed ripe banana (2 large bananas)
- 1 cup shredded zucchini, water squeezed out
- 3 eggs, at room temperature
- 1/3 cup coconut sugar
- 2 TB avocado oil or melted coconut oil
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350.
- In a large bowl, combine banana, zucchini, eggs, coconut sugar and oil.
- In another bowl, whisk together almond flour, coconut flour, baking soda, cinnamon and salt.
- Add dry to wet and stir to combine.
- Line a 9×5 inch loaf pan with parchment paper and grease with coconut oil spray. Pour batter into pan. Sprinkle with chocolate chips.
- Bake for 45 minutes, or until a toothpick comes out clean.
- Let cool on wire rack. Remove bread from pan and cut into slices.