This chocolate chip zucchini bread is vegan, gluten free, refined sugar free, and absolutely delicious. It’s filled with chocolate, flavor, and makes for the perfect dessert or snack!
Happy Tuesday, everyone! How was your weekend? I got snowed into my dorm, and spent most of my time studying for upcoming exams. I’m swamped with sorority meetings, exams, and papers in the upcoming two weeks, so any spare time I have it spent head first in the flashcards. Geology is kicking my booty, so prayers I can survive the class and actually pass.
You’re not here for my class rants. You’re here for this chocolate chip zucchini bread, and friends, this is a good one.
I categorize the word zucchini as one of those words I will never learn how to spell, no matter how many times I type it. It’s up there with “neighborhood” and “literally” as words I’ll never figure out. Anyone else relate?
Something you should know about me is that I’m an AWFUL speller. My friends will be the first to attest to this. Whenever I type out a long paragraph, there’s bound to be at least four spelling errors. If it weren’t for spellcheck, I think I’d get C’s on all my papers based on the grammar. Some of my most famous spelling errors include: “jo” instead of “go” (I swear that was an accident), “bevehana” instead of “beviana” (don’t ask how that came up), and my personal favorite- “Chiili” instead of “chili”. I swear I’m a college student and I did graduate high school with flying colors.
If you look on my blog posts, there are countless spelling errors everyone points out. That’s just how I am! I love writing, but grammar and spelling has never been my strong suit. That’s how I used to feel about baking- I loved it, but was never good at it. Well, until I started blogging.
When I first started blogging, I feared all types of baking. Even cookies were too much for me. I knew something would go wrong, so I stuck with savory dishes and pushed my baking desire out the door. However, as you’ve seen over the past year, my baking game has been STRONG. In fact, I’ve had way more response to sweet dishes rather than savory, so I’ve decided to keep the baking theme going. Some of my favorite dishes include: vegan chocolate peanut butter cake & these almond flour chocolate chip cookies! Have you made them yet?
This zucchini bread may sneak into my top five favorite dishes. Zucchini is one of my favorite vegetables, and since I love a nice, hearty slice of bread, I decided to create a decadent, vegan & gluten free bread filled with chocolate.
I present to you: chocolate chip zucchini bread. Let’s dig in!
This recipe requires 10 ingredients and comes together in under an hour. However, you do need to let it cool for a while, so be patient! When you make this bread, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1¼ cup gluten free flour (you can sub whole wheat if not GF)
- ⅓ cup almond flour
- ½ cup coconut sugar
- ½ tsp sea salt
- 2 tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp nutmeg
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- ¼ cup unsweetened apple sauce
- ⅔ cup unsweetened almond milk (or dairy free milk of choice)
- ¾ cup chocolate chips
- 1 medium zucchini, gratted
- Pre-heat your oven to 375.
- Mix together the dry ingredients (sugar, spices, flours, baking powder) to get rid of clumps.
- Grate your zucchini and ring out the moisture. Add into the large mixing bowl with chocolate chips, coconut oil, apple sauce, vanilla extract, and almond milk.
- Once fully combined, spray a bread pan with cooking spray. Pour in the batter and spread evenly. Bake for 50-55 minutes, until cooked through.
- Remove and let cool for 30-40 minutes. Cut into 8 slices and enjoy!
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!