Who says that veggies and chocolate can’t make a perfect pair? Zucchini isn’t the first vegetable to come to mind when it comes to sweet treats but this bread will quickly change your mind about this unlikely combo. Contrary your traditional breads leavened with yeast, a quick bread is composed of two main ingredients – eggs and flour, and utilize steam, air or chemical learning agents like baking soda to rise. Quick breads are great because they are simply that- QUICK to make! Especially great when time is short.
Zucchini bread is one that I love in the summer while pumpkin is easily my go-to in the fall. If I’m not spiraling my zucchini into zoodles, I’m throwing them onto the grill or shredding them for a quick zucchini bread. I decided to add chocolate chips to this recipe as an after thought and I really think it makes it. Chocolate just works when it comes to baked-goods!
This bread is also gluten free since I used almond flour in place of your traditional white. A tablespoon of peanut butter smeared on top make this a quick and healthy snack in the afternoon. Don’t forget to garnish with a few extra chocolate chips!
Nutrition:
Zucchini: This summer squash boasts vitamin C, magnesium, and fiber. Grate into salads or make into zucchini bread for a delicate and mild taste of summer.
- 1.5 cup almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs
- 1 ripe banana
- 1/4 cup maple syrup
- 1 cup chocolate chips
- 1 cup shredded zucchini
- Preheat the oven to 350 F.
- In a large bowl, combine almond flour, cinnamon and baking soda.
- Using a blender, combine together eggs, banana, maple syrup and zucchini.
- Add dry ingredients to the wet mixture and combine until flour has been evenly incorporated.
- Gently fold in chocolate chips
- Transfer batter to a lined or greased bread pan and bake for 30 minutes in the oven.
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