Zucchini is still in season, so make the best of the subtle veggie while it is still around. Summer is all about zucchini recipes, and for the most part savory ones. However, zucchini has a very neutral taste and features quite well in baked goods. This chocolate chip zucchini bread recipe is a deliciously clever way to sneak more veggies into your food.
The best part of this recipe is that it checks off so many boxes: it’s gluten free, sugar free, vegan, and involves chocolate. What more could you want? You can enjoy a few slices of this chocolate chip zucchini bread recipe without feeling indulgent. Have it for breakfast aside coffee or as a mid-day, pick-me-up snack with green tea or a glass of homemade almond milk.
Chocolate Chip Zucchini Bread Recipe
- 1 3/4 cups teff flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons xantham gum
- 1/2 teaspoon cinnamon
- 1/2 2 cup chopped walnuts
- 1 1/2 cups grated zucchini
- ½ cup maple syrup or agave
- 2 tablespoons ground flaxseeds
- 6 tablespoons warm water
- 1 1/4 cups vegan milk (almond, coconut, rice)
- 1/2 cup unsweetened dark chocolate chips
- ½ cup chopped walnuts
Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, mix together the teff flour, baking powder, baking soda, xantham gum, cinnamon, and walnuts. In a small bowl, whisk together the ground flaxseeds and water. Let sit for about 2-3 minutes to create flax “eggs.” In a large bowl, whisk together the maple syrup, flax eggs, and vegan milk. Fold in the grated zucchini. Take the dry mixture and slowly fold it into the wet mixture until just combined. Add in the chocolate chips and fold again.
Pour the batter into a parchment paper-lined bread pan. Smooth the top with a spatula and sprinkle the remaining walnuts atop it. Place into the oven and bake for 1 hour, making sure to check on the bread periodically over the last 15 minutes int he oven to make sure it doesn’t burn. When a toothpick comes out clean from the center, the bread is ready. Let cool before serving.
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